Thursday, 21 March 2013

Baked salmon with tomato crust

6 tomatoes
handful fresh herbs coriander,parsley or basil,chopped
2 tbsp golden beadcrumbs
20g parmesan cheese
4 salmon fillets
to serve,600g boiled new potatoes and 320g steamed spring greens

Preheat oven to 190c/fan 180c/gas 5.Lightly grease a baking tray.Chop the tomatoes into small pieces and put into a bowl.Add the herbs,breadcrumbs and parmesan,and mix everything together.Put the salmon skin side down on the baking tray.Spoon the tomato mixture over the top of the fish and roast for about 15 mins or until fish is cooked.Serve with the potatoes and spring greens.

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