1-2 freshly caught Australian Salmon (bled, scaled and gutted), 1.5 kg potatoes (scrubbed and sliced into ½ cm rounds), 1 bulb of fennel, olive oil, ½ bunch fresh parsley, ½ bunch fresh tarragon, 2 lemons, extra virgin olive oil, plus sea salt and pepper.
Preheat oven to 250°C.
In a large baking dish, place the potato rounds to cove the base of the tray and season well with salt and pepper.
Cut the fennel into six wedges, scatter over the potatoes and give it a generous drizzle of olive oil.
Put half the herb leaves onto a chopping board, finely grate over the lemon zest and then chop roughly chop everything together. Scrape the mixture into a bowl.
Using a sharp knife make six deep slashes on each side of the fish, about 2 cm apart and at an angle (see picture). Sprinkle salt and pepper into each incision, then stuff them with the lemon/herb mixture, then smooth flat. Drizzle the fish with olive oil.
Distribute any remaining herb mixture on top of the potato and fennel. Lay the fish on top. Bake in the hot oven for 15 minutes, then turn the temperature down to 180°C and cook for a further 30 minutes.
To serve, squeeze the juice fro the remaining lemon over the top and drizzle with extra virgin olive oil. Add seasonal greens on the side.
(Source: Jamie Oliver)