Salmón de Chile with olive crust
(Makes 4 servings)

• 1kilo of Salmón de Chile fillet
• salt and pepper to taste

For the olive coating:
• 2 cups of breadcrumbs
• 1 cup of finely chopped parsley
• 2 tbsp of finely chopped coriander
• 1 ground clove of garlic
• 1 cup of pitted and chopped black olives
• 1/2 cup of olive oil
• salt and pepper to taste

1. Season the salmon with salt, and refrigerate.
2. For the coating, mix the breadcrumbs with the parsley, coriander, and chopped olives. Add oregano, ground garlic, salt and pepper and mix with olive oil, until you have a dense paste.
3. Pre-heat the oven at 200ºc. Cover the salmon with the bread mixture and cook in the oven for 25 to 30 minutes until the coating is golden brown and the salmon is cooked.
Serve immediately accompanied with potatoes or a green salad.

Hand-on time 20 minutes