Salmon Baked with a Herb Crust

Name: Salmon Baked with a Herb Crust
Yield: Serves 4
Ingredients: ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint; ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint; ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint; 120 g (4 oz) fresh white bread with the crusts removed; salt and freshly milled pepper; salt and freshly milled pepper; juice of 1 lemon; 4 x 180 g (6 oz) salmon steaks; 1-2 tablespoons medium dry white wine; ½ teaspoon finely grated lemon zest; 60 g (2 oz) butter, melted; ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint; ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint; ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint; ½ teacup of mixed chopped fresh herbs: parsley, chervil, chives, basil, tarragon, mint

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

A mixture of fine white breadcrumbs and freshly chopped herbs makes an excellent coating for a delicate fish, retaining all the flavour and succulence of the fish during the cooking Halibut is another fish with a delicate consistency which makes a very good alternative to salmon in this recipe.

Ingredients

4 x 180 g (6 oz) salmon steaks
juice of 1 lemon<

Fish course
Pescatarian

Method

Pat the fish dry with kitchen paper, then sprinkle half the lemon juice over both sides of each salmon steak and season lightly with salt and pepper. Place the fish in a well-buttered ovenproof dish.

Break the bread into the bowl of a food processor, add the herbs and process until the bread has formed crumbs and the mixture is pale green. Add the lemon zest, some salt and pepper, and t