Ingredients
- 4 teaspoons olive oil
- 2 tablespoons shallots diced
- 1 tablespoon lemon juice
- 1/2 cup dry white wine
- 6 sun-dried tomatoes finely diced
- 1/2 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon fresh basil diced
- 1 tablespoon fresh thyme diced
- 2 teaspoons fresh rosemary leaves diced
- 1/2 cup dry bread crumbs
- 2 350g salmon fillets skinless
Method
In a 25cm nonstick skillet, heat 2 teaspoons of oil over medium heat. Add shallots and saute, stirring constantly, until lightly golden, about 1 minute. Add lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced to 1/2 cup, about 2 minutes. Season with salt and pepper and set aside. Adjust oven rack to center of oven and preheat to 200C. Lightly grease an ovenproof casserole with cooking spray; set aside. On a piece of wax paper, combine basil, thyme, rosemary, and bread crumbs. Dredge each fillet in bread crumb mixture, coating well. Transfer fillets to prepared dish and drizzle with remaining 2 teaspoons of oil. Bake in a preheated oven just until fish is opaque and barely flakes when tested in the center with a knife, about 8 to 10 minutes. Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.
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