6 x 150g pinboned salmon portions (skin removed)
120g Barker's Professional Chermoula Paste
2 cups sourdough bread, blitzed for crumbs
2 cups parsley leaves, chopped
1 lemon, zested
10g sea salt flakes
100ml extra virgin olive oil
Place the breadcrumbs, parsley, lemon and salt in a mixing bowl. Add the olive oil to get the crumbs to stick.
Spread out onto a greaseproof lined oven tray. Bake at 170C for 12 minutes. Stir through and toast for a further 5 to 7 minutes.
Season the salmon with sea salt and seal in a saute pan with a little olive oil, ensuring the salmon is still undercooked in the middle.
Place onto a greaseproof lined oven tray. Spread the Barker's Professional Chermoula Paste on each salmon and stick the panegrattato to the surface.
Place into a preheated 195C oven for 4 minutes or until medium cooked inside.