Rock salmon with celery

This wonderful dish has an Italian feel to it. A simple and tasty recipe using huss.

Rock salmon with celery

Served with couscous
Servings:	Serves 4
Calories per serving:	286
Ready in:	40 minutes
Prep. time:	5 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Love the colours 4.7/5 Colourful and healthy too. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons olive oil
• 4 Rock salmon fillets
• 4 tomatoes, peeled and chopped
• 1 stick of celery, chopped into moons
• A pinch of hot chili powder
• A big handful of fresh basil leaves, roughly torn
• 50 g (2 oz) black olives, pitted
• Sea salt and freshly ground black pepper

Method

1. Heat the olive oil in a frying pan, add the fish and sauté for a few minutes on each side
2. Add the celery, tomatoes, chili and basil, season with salt and pepper and combine, being carful not to break up the fish
3. Cover and cook on a very low heat for 30 minutes
4. Add the olives when there are a few minutes remaining

Serving suggestions

Serve hot

• 

  After 35 minutes

• 

  Ready to cook

Variations

Try basa or any firm white fish.

Cook by baking uncovered in a casserole dish at 180° C (350° F - gas 4) for 30 minutes at step 3.

Add other vegetables such as sweet peppers.

Chef's notes

Rock salmon is also known as rock eel, rock, bull huss, huss, spiny dogfish, dogfish, sea veal & flake

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