Baked salmon with jersey royals and watercress mayonnaise

Method

1 Preheat oven to 200ºC (180ºC fan) mark 6. Crush fennel seeds (if using) and salt in a pestle and mortar. Put into a bowl with half the oil. Add potatoes and toss. Layer the potatoes in a large roasting dish. Cover the dish with foil and cook in oven for 20min.

2 Check fish for stray bones; season. Wrap a slice of prosciutto around the middle of each fillet, making sure seam is underneath.

3 Mix together the mayonnaise, yoghurt and lemon juice. Stir in the watercress and capers and check the seasoning.

4 Remove foil from the potatoes and continue cooking for 10min until almost tender. Arrange tomatoes and fish on top of potatoes. Sprinkle fish with remaining oil; cook for 15-20min. Serve with lemon mayonnaise and lemon wedges.

Secano Estate Pinot Noir 2008, Marks & Spencer (£6.99, 14.5% alcohol)

Red wine with fish? Entirely appropriate when the fish is salmon and wrapped in prosciutto. The smoky, cherry-rich flavours will delight everyone at the table.