Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
Just noticed that I haven't posted anything about fish in this forum..so better do it before I forget!!
You wouldn't be surprised if I tell you that I've got this recipe from Delia Smith !! Yeah..cuz this is not the first time and it wouldn't be the last either for me to pick something good from this GURU....
Ingredients (serves 2)
2 x 5-6 oz (150-175 g) salmon fillets, about ¾ inch (2 cm) thick, skinned
2 level tablespoons fresh pesto sauce (I couldn't be bothered to find a fresh one..so I used from a jar..
juice ½ lemon
2 level tablespoons fresh breadcrumbs
salt and freshly milled black pepper
Pre-heat the oven to gas mark 8, 450°F (230°C).
You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm), covered in foil and lightly oiled.
Methods
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.
(I forgot to season the fish in the first step,so I just add some pepper at the end ,no salt cuz I think pesto and cheese are salty enough..)
Now place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist.
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