Mediterranean Fish Lasagna

Ease of Preparation: Easy

Time of Preparation: 40 minutes

Yield: 2 large servings

Ingredients:

• 2, 200-gram salmon fillets, skinned (2 x 6 1/2 ounces)
• 200 grams halibut fillet (6 1/2 ounces)
• 2 large red peppers, roasted and skinned
• 1/3 cup pitted black olives
• 1-bunch chives
• 6 large garlic cloves, roasted
• 2 cups olive oil
• Salt and pepper

Method:

Preheat the oven to 325 degrees Fahrenheit

Put your whole garlic cloves, with their skins on a baking tray in the oven. Leave them to roast until soft, about 15 minutes.

Meanwhile, dice your roasted red peppers. Put them in a bowl. Add a splash of olive oil. Then, remove the stones from the olives and cut them to a similar size of dice to your red peppers. Add them to the bowl. Using a pair of scissors, snip the chives into the bowl and mix well.

Retrieve the garlic from the oven. When it is cool enough to handle, snip the ends off the cloves and squeeze the garlic into the red pepper mixture. Mix well. Turn the oven up to 400 degrees Fahrenheit.

Layout a large sheet of tin foil on a cookie sheet. Pour a splash of oil onto the bottom of it. Then lay down your first salmon fillet. Season it with black pepper and a very little salt, a good drizzle of olive oil. Then, divide your red pepper mix into two and add a layer. Be sure to spread it out evenly as this will be the base for subsequent layers. Next, lay the halibut fillet over the top. Season with black pepper and a good splash of olive oil. Add the remainder of your red pepper mix. Finish the lasagna with the final salmon fillet. Season generously with black pepper and salt. Add another good splash of olive oil.

Now fold up the sides of the tin foil around the fish to form a boat, but do not cover it. The top should be left open to brown a little. Move the fish to the oven and bake for 15 minutes, or more depending on the thickness of your fillets.

Serve with crusty white bread or rice to mop up the juices.