Denise says:

At Tu B’shvat, capture the essence of this festival with Israeli citrus fruit, one of their largest agricultural exports. Other important fruits grown in Israel include avocados, guavas, mangoes, dates and grapes.

I like to serve this rustic style by leaving the salmon whole and just breaking it into large imperfect pieces so guests can just help themselves. This is a tasty salmon dish that can be enjoyed hot, cold or warm making it very Shabbat friendly too.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 6 people

Ingredients:

1 medium fennel bulb, thinly sliced
1 orange, very thinly sliced, seeds removed
1 lemon, very thinly sliced, seeds removed
1 red chilli, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Salt and coarsely ground black pepper
1 kg skinless salmon fillet, preferably centre pieces
45ml olive oil
Flaky sea salt (such as Maldon)

Method

1. Preheat oven to 150 C / 300F/ Gas mark 2.
2. Toss fennel, orange slices, lemon slices, chili, and 4 dill sprigs in a shallow roasting dish. Season well.
3. Season salmon with salt and place on top of fennel mixture. Pour oil over.
4. Roast (uncovered) until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque – for about 40 minutes.
5. Transfer salmon to a platter, breaking it into large pieces as you go.
6. Spoon fennel mixture and oil from baking dish over; discard dill sprigs.

To serve the stylish way
: Season with sea salt and pepper and top with fresh dill sprigs.