Rock Salmon & Chips

Rock Salmon, Rock Eel, Huss, Nuss (in Harwich) and Spiny Dogfish are all accurate terms for what is actually a delicious, but possibly under-rated piece of white fish. People generally recommend that you either batter and fry Rock Salmon or use it in stews - but (I didn't know this until afterwards) actually these fillets were delicious oven baked with lots of salt and pepper and served with traditional fish 'n' chip fare... tartare sauce, peas etc. If you're after a healthy fish supper that tastes as good as the chip shop; then look no further.


Get your fishmonger to fillet the Rock Salmon (unless you are a pro with a fish knife, which I am definitely not)

Pre-heat the oven to 200˚c

Line a baking tray with greaseproof paper and brush with a tiny amount of Olive Oil (or Rape Seed Oil)

Place the Rock Salmon fillets skin side down on the tray and brush the tops with a little Olive Oil again

Sprinkle the fish with a good pinch of Maldon Salt and some Black Peppercorns

Bake in the oven for 15 – 25 minutes or until the fish is just cooked (ie still moist, but flaking slightly when prodded with a knife…).  It might take a little longer than this…

Serve immediately with a big wedge of Lemon, some kind of Sauté Potatoes and a homemade Tartare Sauce… A handful of Watercress is a good side, or you could go larger with a full on Pea Salad (which was especially delicious with this healthy roasted fish)


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