This is one of first ‘fishy’ dishes I was able to get my husband to eat – when we first met he didn’t eat any fish – and my children like this too, I think the crunchy crust makes its more palatable to those who aren’t into fish so it’s worth giving it a go if you have any family members who don’t like fish.
Preheat the oven to 180fan, toast 2 slices of bread and then blitz in a processor to make breadcrumbs. Into the breadcrumbs, mix 2 teaspoons of grated parmesan and 2 teaspoons of pesto.
Srunch a handful of the breadcrumb mix into your palm in order to compact the mixture, then pat it down on to your salmon fillet, make sure the length of the fillet is covered in the breadcrumbs and repeat with your remaining fillets – there should be enough mixture to bread 4 fillets.
Pop into the oven and cook for 20-25 minutes depending on the thickness of your fillets
Serve with some lemon and coriander couscous and roasted Mediterranean vegetables