Recipe by: Briony Blohm

Source: Delia Smith

Serves: 2

This recipe is an old favorite of mine and comes courtesy of the fabulous Delia Smith, who is one of the first TV chefs in the UK. She has a bit of a cult following and I am a big fan of her books and her recipes, which never fail. In England there is even an expression “I am doing a Delia”, which means you are cooking one of her recipes that night.


  • 2 salmon fillets (approx. 175 g)
  • 1 rounded Tbsp finely grated pecorino or parmesan cheese
  • 2 Tbsp fresh pesto sauce (preferable homemade but jar ok too)
  • Juice of ½ lemon
  • 2 Tbsp of fresh breadcrumbs
  • Salt and freshly ground pepper



  1. Pre-heat oven to 230°C
  2. Remove bones from the fish.
  3. Place the fish on a baking tray that you have lined with foil.
  4. Give each fillet a good squeeze of lemon juice and season with salt and pepper.
  5. Give the pesto a good stir and measure 2 tablespoons (or more to taste) into a bowl, mix one third of the breadcrumbs with it to form a paste and spread this over both fish fillets.
  6. Mix half the cheese with the remaining breadcrumbs and scatter this over the pesto, then finish off with the remaining cheese.
  7. Place the baking tray on the middle shelf of the oven and cook for 10 minutes, by which time the top should be golden brown and crispy and the salmon just cooked and moist.
  8. Serve with boiled new potatoes and green salad.

Download PDF here: Briony Blohm British Roasted Salmon Fillets with a Cristed Pecorino and Pesto Topping