To suit everyone’s taste for fish! This trio features white, oily and smoked varieties. Ensure the fillets are the same size and thickness, so they all cook in the same time. Cooking can either be undertaken in the Roasting or Baking Oven.
Serves 5
1 AGA Portmeirion baking tray
2 fillets of salmon
2 fillets of cod
1 fillet of smoked haddock
3-4 tsp pesto sauce
1 lime, sliced
To serve:
Dill sauce, made with a tub of crème fraiche mixed with 2 tbsp chopped dill
Method
Place the fish on the Portmeirion baking tray, equally spaced. Brush each fillet with some pesto and strew the lime slices over the fish.
2, 3, 4 and 5 oven AGA: Slide the baking tray onto the second runners down in the Roasting Oven and cook for 8-9 minutes.
Alternatively 3, 4 and 5 oven AGA: Slide the baking tray onto the second set of runners down in the Baking Oven and cook for 12-15 minutes.
Serve the fish with a cold dill sauce.
Conventional cooking: Cook in the oven set at 200°C (400°F), Gas Mark 6 for about 10-12 minutes
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