Ingredients: 

• 1 x King Salmon, filleted with skin left on, bones removed
• 2 mint leaves
• 2tbsp fresh flatleaf parsley
• 4tbsp capers
• 6 anchovy fillets
• 3 garlic cloves, sliced
• 4 tomatoes, sliced
• 8 kina roe
• 1 red chilly, chopped
• Fresh Thyme
• 200mls seafood stock
• Olive oil
• Salt and Pepper

Preheat oven to 220 degrees Celsius.

Chop the mint leaves, parsley, half the capers, 2 kina roe and 1 garlic clove with a little salt on a chopping board.

Lay the base of a baking dish with non-stick baking paper. Place sliced tomatoes center of baking paper. Sprinkle over the rest of the capers, garlic, and chopped chilly.

Sprinkle over some olive oil, seafood stock and salt.

This will help to prevent the salmon from sticking.

Brush the skin side with one salmon fillet with oil and place skin side down onto the tomatoes, season with a little salt and pepper. Paste on the Salsa Verde paste.

Place the rest of the kina on top.

Season the flesh side of the other salmon and place skin side up on top.

Brush skin with a little oil, season with salt and fresh thyme

Roast the fish for 25 minutes until the fish cooked and still pink inside.

Cut the salmon on an angle and serve on top of tomato salsa and serve with some of the cooking juices.