- 4 175g salmon fillets
- 4 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 lemon
- 2 tbsp finely grated Parmesan cheese
- 5 tbsp Filippo Berio Sun-Dried Tomato Pesto
- 8 tbsp breadcrumbs
- Salt and freshly ground black pepper
Method:Rub each of the fish fillets with 3 tbsp olive oil and a good squeeze of lemon juice, season with salt and pepper and place on a baking tray.
Combine the pesto with 4 tbsp of breadcrumbs to form a thick paste and spread evenly over each of the fish fillets.
Mix the Parmesan cheese with the remaining breadcrumbs, scatter over the pesto and lightly drizzle with the remaining olive oil.
Cook on the middle shelf of a pre-heated oven 230°C/450°F/Gas Mark 7 for 10 minutes or until the topping is golden and crisp.
Serve with seasonal vegetables.