- 6
0/5
(0 Votes)
Ingredients
- 6 6-oz fresh or frozen skinless salmon
- fillets
- 1 lemon
- 1 5/2 oz container semisoft cheese
- w/ garlic & herbs
- salt
- 1 C soft bread crumbs (abt 1 1/2
- slices)
- 1/3 C freshly shredded parmesan
- cheese (1 1/2 oz)
- 1/4 C butter, melted
- 2 TBL pine nuts, toasted
Preparation
Step 1
thaw fish, if frozen
rinse fish
pat dry
preheat oven to 425
finely shred enough peel from lemon to make 2 tsp
cut lemon in wedges & set aside
in sm. bowl combine semisoft cheese & lemon peel
in top of each fillet, from abt. 1/2: from one edge, cut a pocket, taking
care not to cut all the way through fish
(if fillet is thin, cut into fish at an angle)
spoon cheese mix. into pockets
season fish w/ salt
place in shallow baking pan
set aside
in sm. bowl combine bread crumbs, parmesan cheese, butte & pine
nuts
sprinkle over fillets, pressing lightly
bake, uncovered abt 14 min or until salmon flakes when tested w/
fork
serve w/ lemon wedges