Today it's a lovely sunny day here in Italy. Since arriving I have been enjoying lots of sunshine, a few good shots of espresso, an ice cream and plenty of delicious fresh vegetables from my dad's field.
Visiting the greengrocers is a feast for the eyes at this time of year: asparagus, fava beans, artichokes and strawberries are in season now. In spring you also find lots of wild herbs in the fields which are delicious added to risottos, pasta or just steamed and enjoyed on their own.
The week before Easter is known as the "holy week" and you will find lots of religious processions and celebrations around Italy, an interesting one is the one in Lanciano in Abruzzo where hooded men, called Brothers, walk in single file around the town in the darkness wearing a black robe and holding a torch each. This is a great time to visit Italy as there is so much going on, a great time to get to know the Italian culture and its traditions.
My dish for today is an almond herb crusted salmon dish which you can create in minutes. The almond flakes create a crunchy, moreish crust around the salmon and the herbs and olive oil give it an aromatic fresh taste. I have served it with cous cous;
You can swap salmon for cod or any other types of white fish if you wish.
I am off to the seaside now, although it is not beach weather yet it is still nice to have a stroll on the beach and, almost certainly, I will have another big ice cream as it is so nice over here!
Have a nice long indulging Easter weekend!
- Prep Time : 20 minutes
- Cook Time : 25 minutes
Preheat the oven at 200C or 400F.
In a bowl mix the breadcrumbs, almonds, lemon zest, dill, parsley, garlic and 4 tbsp of olive oil.
Put the fish fillets on a baking tray lined with baking paper and press the almond mixture on the fish. It might be easier to use your hands. Drizzle the fillets with a little more olive oil.
Cook for 25 minutes until the top looks nice and golden.