Annie Bell's Roast Salmon with Fennel and Caper Berries

A succulent, heady treat.

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   1. Preheat the oven to 220C/200C fan/425 F/gas 7. Have ready a baking dish that will hold the salmon fillets with a little space between them.
   2. Skin, deseed and quarter the tomato and slice into thin strips. Halve and thinly slice the fennel bulbs lengthways, discarding tough outer layers and stalks.
   3. Heat 2 tbsp oil in a medium pan over a high heat, add the fennel and sauté for about 3 minutes, until glossy and starting to colour, stirring frequently and seasoning at the end. Add the wine, bring to a simmer and cook until reduced by half. Stir in the tomato. Transfer the mixture to the roasting dish.
   4. Heat a large nonstick frying pan over a high heat. Score the salmon skin diagonally at 2 cm intervals, then brush and season the fillets on both sides. Sear skin-side down for 3-4 minutes until golden, then carefully turn the fillets using a palette knife, and sear for 30 seconds on the other side until lightly coloured. Arrange the fish skin-side up on top of the fennel and roast in the oven for 6 minutes, by which time it should be just cooked.
   5. Place the fish fillets on four warm plates, stir the caper berries into the fennel and spoon alongside the salmon. Scatter with parsley and serve accompanied by the lemon wedges.