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Salmon with sourdough and fresh herb crust
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 2
Treat your body to a little winter de-tox with Jess and Laura Tilli's favourite healthy and delicious fish dish
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Tips and suggestions
- Cooks Tips...
- Jess and Laura suggest that a refreshing bowl of their Miso Soup would make a great light and healthy starter before this dish.
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Ingredients
- Olive oil, for greasing, combining and frying
- 2 line-caught Salmon, skinned
- 2 slices sourdough rye bread, crumbled
- 1 small bunch fresh Coriander, chopped (reserve a few sprigs for garnish)
- 1 small bunch flat leaf Parsley, chopped
- 1/2 Lemon, juice only
- 1 handful freshly grated Parmesan
- 2 rashers smoked Bacon, chopped
- 1 small red Onion, chopped
- 400g can green Lentils, drained
To serve
- lemon wedges
- rocket and Watercress
Method
1. Preheat the oven to 180C/gas 4. Lightly oil a baking pan and put the salmon fillets into it.2. In a bowl, combine the breadcrumbs, chopped herbs, most of the lemon juice (reserving a little for dressing), the parmesan, a pinch of salt and freshly ground black pepper and enough olive oil to combine the mixture.
3. Press a good thick layer of the mixture onto each fish fillet. Bake for 15 minutes or until the fish is cooked right through and the topping is crispy.
4. While the fish is cooking, fry the bacon and onion in a little olive oil for 5 minutes until the onion is soft. Add the lentils and warm through.
5. To serve, divided the lentils between 2 plates, lay the crispy salmon on top, garnish with the reserved coriander sprigs and add lemon wedges. Dress the salad leaves with the reserved lemon juice and a little salt and put a big handful on each plate.
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