Prep Time: 5 mins      Cook Time: 30 mins (approx.)      Serves: 6

Ingredients

6 salmon fillets or tails, skin on

1 loaf sourdough or multigrain bread, crusts removed, sliced (or 2-3 cups panko breadcrumbs; see note)

4 tablespoons chopped parsley

4 tablespoons chopped chives

1 tsp minced garlic

1 tablespoon grated parmesan (optional)

Zest of 1 lemon

3 tablespoons olive oil

Lemon wedges, to serve

1 tablespoon aioli (garlic mayo), to serve

Method

Preheat oven to 200C. Combine breadcrumbs (fresh or panko), herbs, garlic, parmesan (if using), lemon zest and oil in a large bowl. Season.

Place the salmon, skin side down, onto a lined baking tray. Spray or brush the flesh-side with oil in order for the crumb to stick. Spoon the crumb onto each fillet or tail, pressing down to make it stick. Spray the salmon lightly with oil and bake for about 10-15 mins, until the salmon is cooked through and the top is golden and crunchy.

Notes

If using sourdough or multigrain bread, you will need to make your own breadcrumbs. To make breadcrumbs, preheat oven to 120C (if you have stale bread, this step does not apply). Place the bread slices onto a lined baking tray and leave in the oven for approx. 20 mins, or until they feel “stale”. When it gets to that point, remove the bread from the oven, and when cool enough to handle, transfer to a food processor and pulse a few times until it resembles breadcrumbs; you still want a few chunks of bread. Alternatively, use panko crumbs instead of making your own breadcrumbs.

This is best served with mash and steamed green beans, but can be served with anything you like.

Best for…

Winter nights, dinner parties, comfort food