Method
- Heat the oven to 200C, 180C fan, 400F, gas 6. Bring a small pan of salted water to the boil, add the fennel slices and cook for 1 or 2 minutes. Rinse in cold water, drain and set aside to dry on kitchen towel.
- Place the salmon fillets on a baking sheet lined with foil. Mix the fennel, olive oil, breadcrumbs and half the Parmesan with some seasoning, use to coat the salmon fillets and top with the remaining Parmesan.
- Cook in the oven for 10 minutes.
Ingredients
- 1 blub fennel, finely sliced
- 6 salmon fillets
- 1-2tbsp extra virgin olive oil
- 75g (3oz) breadcrumbs
- 100g (4oz) Parmesan, finely grated
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