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Wild salmon with tomato crust on a bed of zucchini

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Ingredients for 2 servings:

  • 2 fish fillets (wild salmon fillets), approx. 125 g each
  • ½ zucchini
  • 25 g tomato(s), pickled dried
  • 1 tsp butter, cold
  • 1 tbsp breadcrumbs
  • 2 cloves garlic
  • ½ tsp thyme, dried
  • Salt
  • pepper
  • some lemon juice
  • Oil, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200°C. Grease a baking dish with oil. Rinse the fish fillets in cold water, pat dry, and season with salt, pepper, and lemon juice. Wash half a zucchini and cut it lengthwise into thin slices. Place two slices in the dish. Season with salt and pepper. Place the fish fillets on top. Peel and finely dice the garlic. Drain the sun-dried tomatoes well and dice them in the same way. Mix the tomatoes, garlic, breadcrumbs, thyme, and butter together, season with salt and pepper. Top the fish fillets with the mixture. Place in the oven and cook for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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