| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Coxon’s kit, Coxon1 |
2 |
servings |
INGREDIENTS
| 2 |
|
8 oz fillet salmon; skinned |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Shallot; finely chopped |
| 2 |
ts |
Rosemary; finely chopped |
| 1 |
ts |
Plain flour |
|
|
Thyme; finely chopped |
| 15 |
g |
Pine nuts |
| 15 |
g |
Butter |
| 2 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220C/425F/gas 7.
Season the flour with salt and pepper and lightly dust the salmon
fillets on both sides. Heat the oil over a high heat in an ovenproof
pan and brown the fish on both sides. Sprinkle the fish with all the
other ingredients. Transfer to the oven and cook for 6-7 minutes,
serve immediately.
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