Potato-crusted salmon fillet with cherry tomatoes confit

Yields: 1 | Cooking Time: 2h | Difficulty Level: Easy

I'm not so good at cooking fish and for this reason I often buy high quality frozen fillets of fish. In this way, I just have to take out the fish from the freezer and let it defrost. Meanwhile I prepare all the other ingredients and in a very few time the fish is ready!


A - For the cherry tomatoes confit: halve the tomatoes and place cut-sides up on a baking tray lined with baking paper. Season with oil, salt, sugar, oregano and, if you like, a garlic clove.

B - Bake at 150 degrees and roast for 1h 30 min. They should cook at law temperature so that they slowly start to shrivel.

C - Arrange the potato slices on a traylined with baking paper, season with oil and salt and place over them the fillet. Season the fish with oil, salt and rosemary.

D - Cover the fillets with the potato slices, season again with oil and a pinch of salt. Bake at 180 degrees for 30 min until the potatoes are crunchy and golden brown. Serve the fillets with the cherry tomatoes, pesto or mayonnaise.

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    ~ 1 Salmon fillet

    ~ 1 Potato, sliced thin

    ~ 100g Cherry tomatoes

    ~ 1 tablespoon Sugar

    ~ 1 sprig Rosemary

    ~ Salt

    ~ Extra Virgin olive oil

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