I know, I know – it is a bit late to write about Christmas dinner (or even a bit early) but I was dead busy and simply too lazy to write on the blog much. Anyway, I wanted to share this wonderful dish with you as it was easy to prepare and simply delicious. Only problem is that you have to keep an eye on it so that it doesn’t overcook – you want it to be nice pink and flaky. We had it instead of a turkey this year as we had a friend over for dinner who eats fish but not meat – so this was the ideal compromise and it left the day to relax.
The crust can be prepared in advance but since it has lime zest in it, don’t spread it over the fish until you are ready to bake the fish. When buying the fish, make sure that the fillet is evenly thick (you might have to cut the tail end off (and use it for a different dish the next day).
I have served the dish with champ and a lovely white wine sauce with a hint of mustard. To give the dish a bit colour I have made sugarsnaps with a herbed butter – May I say – it as delicious
- 1 salmon fillet (about 600g)
- 2 cups fresh breadcrumbs
- 50g butter, melted
- 3 tbsp chives, finely chopped
- 3 tbsp parsley, finely chopped
- 1/4 cup Parmesan, grated
- 1 lime, zested
Preheat oven to 180C
Mix the melted butter with the fresh breadcrumbs so that all breadcrumbs are covered. Mix in the rest of the ingredients and spread along the flesh side of the salmon. Cover a baking tray with parchment paper and place the fish on top – skin side down.
Bake for about 20 mins or until the salmon is cooked through but not dried out. Serve with champ, white sauce and greens.
Didn’t I tell you, it’s easy 🙂
