Roasted Salmon Fillets with Crusted Pecorino and Pesto Topping



4 Salmon Fillet Portions
4 tbsps Pecorino Cheese, finely grated
Juice of a Lemon
4 tbsps Breadcrumbs, fresh
Olive Oil
Salt and Pepper
4 tbsp Pesto Sauce, freshly made:
100g Basil, fresh
100g diced Garlic
2 tbsps Fine Kernels
6 tbsps Olive Oil
100g freshly grated Parmesan Cheese
Salt and Pepper
N.B. Items in bold are available at all MF outlets.
Squeeze lemon juice over each salmon fillet. Season with salt and pepper to taste.
Make pesto by putting ingredients in a blender and making a puree.
Give pesto a good stir. Measure 4 tablespoons of pesto and mix with 1/3 of the breadcrumbs to form a paste. Spread a thick coating on each salmon fillet.
Mix ½ cheese with remaining bread and scatter mixture over pesto. Finish off with remaining cheese.
Place silver foil on oven tray, sprinkle with oil and bake on middle shelf in an oven at 180-200C for 10 minutes.
The top should be golden brown and crispy, while the salmon should be just cooked and still moist.