Serves 8-10
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)
Ratatouille:
•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.