Salmon Fillet with Anchovy and Lemon Crumb

on Friday, 11 November 2016.

So easy to prepare, but so elegant for a dinner party, this prized fresh fish is a wonderful source of Vitamin D! Serve with a green salad or crushed new potatoes and ribbon carrots and courgette.  

Serves 2




x2 125g pieces salmon fillet, skinless


4 anchovy fillets in olive oil, drained and chopped


3 tbs fresh brown breadcrumbs (I used seeded)


1 tsp fresh lemon zest


olive oil





Preheat your oven to 190C, Gas 5.


Lightly grease an ovenable tray with olive oil. Lay salmon fillets onto tray.


Add a couple of tablespoons of wholemeal breadcrumbs to a small bowl and add chopped anchovy fillets and fresh lemon zest.  Mix thoroughly.


Add just enough olive oil to bind the ingredients together. Spoon the breadcrumb mixture onto the top of the fish, pressing down as you go, ensuring an even covering.  Place the tray in the heated oven for 15 - 18 minutes or until golden and crispy on top and cooked through.