This side of salmon, loaded with juicy tomatoes and fresh herbs is the perfect Seder showstopper. The topping keeps the fish moist and it’s delicious served warm or at room temperature.
 

Method

• Preheat the oven to 200°C (fan) and line a large oven dish with baking parchment. Check the fish for bones and remove any.
• Heat a non-stick griddle or frying pan over high heat until very hot. Brush the salmon with a thin layer of olive oil and season with a pinch of salt and pepper.
• Sear the salmon, skin-side up, for 2 minutes on high heat. Gently remove and place it in the oven dish. Cover and set aside. If your pan is too small to sear the whole salmon side, cut the salmon in half, sear separately, and reassemble in the oven dish—it will be covered with the tomato and herbs mixture, so the cut won't be visible.
• Finely chop the onion, celery, carrot, parsley, and chives, setting aside a little parsley and chives for garnish. TIP: Use a food processor to pulse the ingredients a few times for a finer texture and a perfect soffritto base.
• Heat the extra virgin olive oil in the same pan used for the fish. Add the chopped vegetables and 2–3 tbsp of water to help soften them. Cook for 5 minutes until the water evaporates.
• Add the anchovy fillets, stir, then pour in the white wine and cook for another 5 minutes. Finally, add the cherry tomatoes and sauté over medium-high heat for 4–5 minutes.
• Spoon the tomato mixture over the seared salmon. Roast in the oven for 13–15 minutes until the fish is just cooked through and light pink inside. For well done, cook a further five minutes.
• Sprinkle with the reserved chopped parsley and chives before serving. Serve hot, warm, or at room temperature. The dish keeps well, covered in the fridge, for up to three days.

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