If you like your fish fiery and pink, then this recipe is for you
1. Preheat oven to 180°c.
2. This recipe has several components, all of which are cooked in the same oven. Read through carefully to ensure that the individual dishes are cooked in the right order.
3. Chop the chillies, ginger, and one fresh lime. Mash into a paste adding one teaspoon of sugar. Stuff paste into one whole salmon fillet, season with a pinch of salt and pepper and decorate with lime cuttings.
4. Line foil with grease proof paper and wrap around fish adding a cup full of water, then cook in oven for 45 minutes at 180°c.
5. To prepare the Hazzleback potatoes, peel 10-12 potatoes and parboil in boiling water for 5-6 minutes. Once done slice/score potatoes along the top.
6. Brush potatoes with vegetable oil then sprinkle over bread crumbs and parmesan cheese and roast for 40 minutes at 180°c.
7. To prepare the baked fresh seasonal vegetables, first chop and wash them, then get five small oven proof dishes and line with grease proof paper.
8. Add in your chopped vegetables adding a pinch of salt and pepper. Add a little water and vegetable oil, then bake in oven for 10 minutes at 180°c.
9. Meanwhile, peel then cut lengthways 5-6 carrots, and parboil for 5 minutes. Mix freshly squeezed orange juice and a teaspoon of any household honey together.
10. Lay carrots on baking tray, then paste the orange and honey mix over the carrots. Put in the 180°c oven and bake for around 10 minutes.
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