4 teaspoons olive oil
2 tablespoons shallots; finely chopped
1 tablespoon lemon juice; strained
125 ml dry white wine
6 sun-dried tomatoes (not in oil); finely chopped
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh basil; finely chopped
1 tablespoon fresh thyme; finely chopped
2 teaspoons fresh rosemary leaves; finely chopped
50 g dried breadcrumbs
2 350 g salmon fillets; skinned
Yield: 4 servings
In a nonstick frying pan, heat 2 teaspoons of oil over a medium heat. Add shallots and sauté, 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 125 ml, about 2 minutes. Season with salt and pepper and set aside. (Sauce can be made up to 1 hour before cooking fish. Reheat over a low heat just before removing fish from oven.)
Adjust oven rack to the centre of the oven and preheat to 200 C / 400 F / Gas 6. Lightly grease a 23 x 33 x 5 cm ovenproof casserole dish. On a piece of greaseproof paper, combine basil, thyme, rosemary, and breadcrumbs.
Dredge each fillet in the breadcrumb mixture, coating well. Transfer fillets to prepared the dish and place 5 cm apart. Drizzle with remaining 2 teaspoons of oil.
Bake in a preheated oven just until fish is opaque and barely flakes when tested in the centre with a knife, about 8 to 10 minutes. Transfer to a serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve.