4 chunky salmon fillets (about 150g each)
3tbs Crisp ‘n Dry
4 heaped tsp full fat cream cheese
60g fresh white breadcrumbs
Large handful flat-leaf parsley, chopped
Small handful fresh mixed herbs such as basil, chives, thyme
1 Preheat the oven to 180ºC fan/200ºC conventional/gas 6.
2 Place a piece of foil onto a baking tray and drizzle over a little oil. Place the fish onto the foil and spread the cream cheese over the top of each fillet
3 Make the breadcrumbs by whizzing chunks of white bread in a food processor then tip the crumbs into a medium sized bowl
4 Add all the chopped herbs and season well with salt and pepper. Grate in the zest of the lemon. Drizzle over 2 tablespoons of Crisp ‘n Dry and still well to combine thoroughly
5 Spoon the crumb topping onto the fish and pat down gently
6 Bake in the oven for 20-22 minutes, depending on the thickness of the fish. Check after 15 minutes to see if it’s ready and if not, return to the oven for another 5 minutes or so. Serve with steamed green vegetables and baby new potatoes and the wedges of lemon on the side.
Recipe courtesy of Crisp 'N' Dry
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