Pink Salmon Breaded with Sun-Dried Tomatoes and Basil

Baked pink salmon with a crispy spicy crust.

Ingredients

• pink salmon fillet - 2 x 500 g
• fennel seeds - 1 tsp
• pieces of dried white bread - 150 g
• garlic - 4 cloves
• sun-dried tomatoes with oil - 90 g
• basil - small bunch
• chili - 1/2 pc.
• parmesan - 40 g
• lemon - 1 pc.
• olive oil
• salt pepper
• balsamic vinegar
• a few sprigs of thyme and rosemary

Directions

1. Pour some oil into a baking dish, add salt, pepper and fennel seeds. Grease the fillets well and lay them skin side down.
2. Put the bread in a blender bowl, add 2 cloves of garlic and a little oil, grind into crumbs, transfer to a bowl.
3. Put in a blender bowl: tomatoes with oil, garlic, basil, chili and parmesan. Add lemon zest and juice, balsamic vinegar. Grind into a paste.
4. Coat the fish with pasta, sprinkle with bread crumbs, drizzle with olive oil and spread the thyme and rosemary. Bake at 200ºC for 15 minutes.