Inspired by Rick Stein...This is a delicious, showy dish. No one needs to know that it is also utterly easy...
1 large bunch flat leaf parsley, washed, leaves ripped from stems
1 medium bunch basil, same as above
4-6 anchovy fillets
¼ whole lemon (all of it—peel, pith, flesh and seeds—no worries)
2 cloves garlic, peeled
1 medium shallot, peeled
Extra virgin olive oil
1 whole salmon, have the fish monger fillet it out (or buy two large, same size fillets), skin on
1 medium onion (any color), peeled and sliced into thin half moons
2/3 cup sundried tomatoes in oil, drained
1 tin diced plain tomatoes, drained
Sea salt and red pepper flakes
1) Place the first 6 ingredients into a food processor and work until roughly chopped. Drizzle in olive oil to create a pesto-like paste.
2) Spread the paste on the flesh side of one of the fillets, carefully place the other fillet, flesh side down on top of the pasted fillet, so that the skin of both fillets is facing outward-- sandwiched. Wrap securely twice in cling film and set into the refrigerator for 1-24 hours.
3) When ready to roast: Preheat the oven to about 200C (400F). Mix the sundried tomatoes, drained tinned tomatoes and sliced onions and season with plenty of salt; pour into an oiled, shallow casserole dish. Place the two fillets (still sandwiched together) on top of the tomatoes and season the top well with salt and red pepper flakes. Roast in a very hot oven for about 25 to 35 minutes.
Allow to rest for 5-10 minutes after removing from the oven. Slice straight through both fillets. Serve each slice of double fillet with the tomatoes, onions and cooking juices.
Makes 8 nice servings.