An Easter feast with sides: baked salmon with a rich tomato, anchovy and olive sauce; baked baby broccoli with a thick almond and garlic sauce; and spuds roasted super crisp with a rice flour coating
I’m going for salmon as the star of my Easter table. Perhaps that’s because of how late Easter is this year – a whole month into spring! – so in my mind something a bit lighter than lamb just makes sense. Whatever the reason, I love serving a whole side of fish when feeding a crowd: yes, it’s got the “wow” factor, but it’s also so quick and easy to prepare, bake and serve, giving you more time to spend on the sides and, more importantly, with those you’re raising an Easter glass with.
UK readers: click to buy these ingredients from Ocado
The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
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