2 kg whole Atlantic salmon
1 bunch of parsley, roughly chopped
1 bunch of lemon thyme, roughly chopped
1 bunch of basil, roughly chopped
6 garlic cloves, crushed
2 lemons cut into rounds
6-8 bulbs of baby fennel cut into ¼
½ cup verjuice
¼ cup extra virgin olive oil
1 tbsp. sea salt
1 tbsp. roughly ground back pepper
Yoghurt garlic sauce
200ml of full cream yoghurt
4 tbsp. mixed fresh herbs
Pre-heat the oven to 180C.
Place the salmon on a baking tray.
In a bowl mix together the herbs, garlic, verjuice, olive oil, sea salt and pepper.
Stuff the inside of the salmon with the herb mixture and fennel bulbs.
Score the salmon flesh and place a sliced of lemon in each slice.
Cover the baking tray with silver foil and cook for 30-45 minutes.
Mix together all of the yoghurt ingredients and serve with the salmon.