Festive MAINS

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Herby stuffed salmon

For a speedy centrepiece, this easy baked fish comes together in less than an hour.

SERVES 8

PREP 20 MINS COOK 20-25 MINS

* 1 side of salmon, about 1kg

* 50g unsalted butter

* 80g fresh breadcrumbs

* 1½ small bunch parsley, finely chopped

* 25g Parmesan cheese, grated

For the filling:

* 100g soft cheese

* 100g soft goat's cheese

* 10 sun-dried tomatoes, roughly chopped

* 1½ small bunch parsley, finely chopped

* 1½ small bunch dill, finely chopped

* Zest 1 lemon

1 Heat the oven to 180C Fan. Put the salmon, skin side down, on a lined baking tray. Cut in half lengthways, leaving one long edge attached. Season all over and set aside.

2 For the crumb topping, melt the butter in a frying pan over medium heat. Swirl, cooking, until the butter browns and smells nutty, then stir in the breadcrumbs. Remove from the heat and stir in the parsley and Parmesan.

3 Meanwhile, in a large bowl, mix together all the filling ingredients and season well.

4 Open the salmon like a book, spread with the filling then fold to enclose. Pile the crumb mixture on top, then bake for 20-25 mins, until the crumb is golden and the fish cooked to your liking. Serve warm, ideally with lemon wedges for squeezing.

Per serving: 451 cals, 32g fat, 11g sat fat, 9g carbs