Time: 35 minutes
1 whole side of salmon, cleaned and scaled
2 cups Panko bread crumbs
1 bunch fresh basil
½ bunch fresh flat leaf parsley
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
(combine ingredients in a food processor and pulse until crumbs are green)
1 red bell pepper, finely sliced
1 large fennel bulb, finely sliced
1 zucchini, finely sliced into rounds
1 medium onion, sliced
1 basket of cherry tomatoes
3 cloves garlic, minced
a pinch of red chile flakes
4 sprigs fresh thyme
extra-virgin olive oil
kosher salt and freshly ground black pepper
Preheat oven to 400° F.
Make the ratatouille. Heat a 3 count of olive oil in a large pan over medium heat. Add garlic, chile flake then the vegetables gently squeeze the tomatoes as you add them. Saute until vegetables wilt (about 5-7 minutes). Pour onto the bottom of a sheet tray and set aside.
Prepare basil bread crumbs by combining basil, parsley, panko, olive oil and salt and pepper together in a blender. Pulse until well combined and crumbs are bright green.
Using a chef's knife, make slits on the skin-side of the fish. Paint the whole fish with the basil bread crumbs using a rubber spatula stuffing it into the slits as you coat it. Carefully place the fish on top of a sheet tray covered with ratatouille mixture. Bake in the hot oven for 15 minutes until top is golden and crispy.