Red Pepper Crusted Salmon

Serves 4

Preparation time: 20 to 25 minutes

Cooking time: 15 minutes

This is a guest recipe from Leith’s Cookery School

Cooking with fish with a crust not only gives the dish a good flavour, but also helps to keep it moist and succulent. To raise the peppers, played some hole in a roasting pan, drizzle with a little oil and bake in a pre-heated oven set to 200 C for 20-25 minutes. Remove the roasted peppers from the oven, place in a plastic bag and leave until cool enough to handle.

Ingredients

Two red peppers, rested open brackets see above)

110 g of fresh white breadcrumbs

2 tablespoons of basil, freshly chopped

One red chilli, seeded and chopped

One clove of garlic

4×170 g salmon fillets, skimmed and

To serve:

New potatoes

Green salad

AND THIS IS WHAT YOU DO …

1. Pre-heat the oven to 200 C/gas mark 6.
   
   
2. Remove the roasted peppers from the plastic bag, discard the skin, seeds and any membrane and whiz to purée.
   
   
3. You can if, if you prefer, use ready roasted peppers from a jar.
   
   
4. Mix the Pepper Purée with the breadcrumbs, basil, chilli and garlic.
   
   
5. Season with salt and pepper.
   
   
6. Place the salmon fillets, skin-side down, in a lightly oiled roasting tin.
   
   
7. Divide the pepper mixture between the fish and press down firmly, making sure that the fish is evenly covered.
   
   
8. Bake for 15 to 20 minutes until the fish is cooked through.
   
   
9. Serve with new potatoes and a green salad.