| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tamara4 | 1 | servings | |
INGREDIENTS
| 2 | c | Assorted fresh herbs such as parsley; chives, coriander, |
| ; basil, sage and | ||
| ; oregano. | ||
| 2 | c | Toasted nuts such as pistachio; macadamia or pecans |
| 6 | Even sized salmon fillets or steaks | |
| Salt and pepper to taste | ||
| 2 | tb | Olive oil |
| 2 | tb | Olive oil or butter; extra ,optional |
| Pesto; sundried tomato | ||
| ; paste or tapenade | ||
| ; to serve |
INSTRUCTIONS
FOR THE HERB CRUST FOR THE NUT CRUST For the crust, chop the herb or nut mixture finely by hand or in a food processor, and put this mixture in a flat dish. Pat dry the fillets of fish. Dredge each piece of fish in the chosen crust on both sides checking that each side is well covered. Brush the bottom of a baking dish with the oil and lay the fish, skin side down, in the baking dish. Drizzle 2 tablespoons extra olive oil or melted butter over the fish. Bake in a preheated oven at 230c. for 8 minutes, or until the fish is just cooked through. Serve straight from the oven with your choice of pesto, sundried tomato paste or tapenade. Converted by MC_Buster. Per serving: 239 Calories (kcal); 27g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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