Mezzanotte Salmon with Braised Fennel & Olives

Delicate salmon. Crispy, spicy breadcrumb topping. Zesty preserved lemons. Sticky, braised fennel.

This vibrant Mediterranean‑inspired salmon is all about bold flavour with minimal fuss. Zesty preserved lemons cradle tender salmon fillets, topped with a fiery Mezzanotte breadcrumb crust that crisps up beautifully in the oven. On the side, sticky braised fennel cooked with Kalamata olives, capers and a lemon & dill dressing brings sweet, salty and tangy notes together in perfect harmony.

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It’s an effortless yet impressive dish — ideal for a midweek supper or a relaxed weekend feast.

Ingredients

• Salmon fillets
• Preserved lemon slices
• Fresh breadcrumbs
• OEA Spaghetti Mezzanotte Sauce (fiery chilli & tomato pesto)
• Chopped parsley

Braised Fennel & Olives:

• Fennel bulb, sliced
• Olive oil
• Kalamata olives, chopped
• Capers
• Lemon & dill dressing

To serve:

• Crisp green salad

How to Make It

1. Preheat the Oven – Heat to 180°C / 350°F.

2. Prepare the Topping – In a bowl, mix fresh breadcrumbs with Spaghetti Mezzanotte Sauce and chopped parsley until evenly combined.

   

3. Salmon Bed – Lay slices of preserved lemon in a baking dish and place salmon fillets on top.

4. Add the Crust – Spoon the Mezzanotte breadcrumb mixture over the salmon, pressing lightly so it adheres.

5. Bake – Slide into the preheated oven and bake until the salmon is cooked through and the topping is golden and crisp.

6. Braised Fennel – While the salmon cooks, heat olive oil in a saucepan over high heat. Add sliced fennel and cook until it’s nicely coloured.

7. Add Olives & Dressing – Stir in the chopped Kalamata olives, capers and lemon & dill dressing. Cover, reduce the heat to low, and cook until the fennel becomes soft and sticky.

8. Serve – Plate the salmon alongside the braised fennel and olives, and finish with a fresh green salad.

Why It Works

This recipe balances fiery heat, tangy citrus and rich briny notes in every bite. The Mezzanotte sauce adds a punchy chilli kick to the crisp crumb topping, while preserved lemons infuse the salmon with bright, aromatic acidity. Braised fennel becomes sweet and soft, perfectly complemented by olives, capers and a lemony dressing that ties the whole meal together.

Serving Suggestion:
Pair with crusty bread to mop up the juices or a chilled glass of white wine for an extra special finish.

How to Make It