6 (6 to 9-ounce) fresh skinless salmon fillets, about 1-inch thick
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 1/2 cups dry bread crumbs
3/4 cup fresh basil, loosely packed
1/2 cup fresh flat-leaf parsley, loosely packed
2 tablespoons fresh oregano leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Rinse fish and remove any bones with tweezers.
Combine oil and lemon juice in 9x13-inch glass dish and add salmon, turning to coat. Marinate in the refrigerator for 2 to 4 hours, turning several times.
Preheat oven to 400°F. Lightly oil a baking sheet and set aside.
In a food processor, process bread with basil, parsley, oregano, salt and pepper for about 30 seconds to make fine mixture. Transfer to a sheet of wax paper.
Remove each fillet from the marinade, allowing excess to drain back into dish. Don't pat fish dry. Roll in crumbs to coat evenly, pressing crumbs on to fish with fingertips. Place fish on baking sheet, leaving a couple of inches between fillets.
Stir marinade and drizzle about a tablespoon over each fillet. Discard any leftover marinade. Bake for 10 to 20 minutes, depending on thickness of fish. To test for doneness, squeeze sides of fillets gently; they should feel springy, not firm or mushy.
Makes 6 servings.