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Serves 2
2 x 5-6 oz (150-175 g) salmon fillets, about 3/4 inch (2 cm) thick, skinned
1 rounded tablespoon finely grated Pecorino cheese (OR Parmesan Cheese)
2 level tablespoons fresh pesto sauce.
NB: it works much better with fresh pesto sauce from supermarkets than it does with the bottled kind.Juice 1/2 lemon
2 level tablespoons fresh breadcrumbs
Salt and freshly milled black pepper
Preheat oven to 230degC
Begin by trimming the fillets if needed, and run your hand over the surface of the fish to check that there aren't any stray bones lurking. Now place the fish on the prepared baking tray and give each one a good squeeze of lemon juice and a seasoning of salt and pepper.
Next, give the pesto a good stir and measure 2 tablespoons into a small bowl, mix one-third of the breadcrumbs with it to form a paste and spread this over both fish fillets.
Then, mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.
Now place the baking tray on the middle shelf of the oven and cook for 10-20 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist.
Serve with new potatoes & broccoli
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