Baked Salmon with mozzarella and sundried tomato crust
Ingredients
- 1 onion sliced, optional
- 2 carrots sliced, optional
- 4 salmon fillets (120-150g each), skin removed
- 100 g bread crumb
- 1 lemon zest and juice
- 50 g sundried tomato chopped
- 50 g mozzarella balls or grated cheese
- 2 tbsp basil leaves
- 2 tbsp olive oil
- salt and freshly ground pepper
- 200 g basmati rice to serve optional
Method
- Preheat oven to 200ËšC. Season both sides of salmon fillets with salt and pepper.
- Place the salmon on a baking tray lined with onions and carrots thinly sliced on the base.
- Place the rice in a saucepan and cook as per package instruction. Keep aside warm.
- In the meantime, in a bowl, combine the breadcrumb, sundried tomato, mozzarella balls, lemon zest and juice, basil leaves. Toss to combine the flavours and season well
- Scatter the crumb mixture over the fish and drizzle with some oil.
- Place in the oven and bake for 15 minutes or until the fish is fully cooked to your liking and the crumb mixture is coloured and crunchy.
- Serve immediately with some rice or some salad leave. Enjoy this dish hot, warm or at room temperature!
- Add some mayonnaise, avocado and some tomato relish for an ideal next day lunch.
