1kg whole salmon, scales removed and cleaned
1 bunch of lemon thyme
1 lemon, roughly chopped
1 bunch of parsley, roughly chopped
4 bulbs of fennel, cut into ¼
4-6 whole garlic bulbs, with the top cut off
2 spanish onions, cut into large rounds
4 tsp. salt
Pea and mint mash
500g fresh or frozen peas
¼ cup of vegetable stock
½ bunch of fresh mint
1 tsp. salt
1 tbsp. extra virgin olive oil
Preheat the oven to 180C. Place the fennel, onions and garlic on the base of a large baking tray. Stuff the salmon with the lemon thyme, lemons, parsley and sea salt. Place the salmon on top of the vegetables, in the baking tray. Cover with baking paper and then aluminium foil. Cook in the oven for 45 minutes or till cooked.
In a small saucepan cook the peas with the stock, mint and salt, and then purée with olive oil. Serve on a platter with the pea mash on the side.