2 tbsp Extra Virgin Olive Oil

2 tbsp Dried Shallots

1 tbsp Lemon Juice

½ cup White Wine

50 g Sun-dried Tomatoes

(Chopped)

2 tbsp Fresh Basil

(Chopped)

2 tbsp Fresh Thyme

(Chopped)

2 tbsp Fresh Rosemary

(Chopped)

½ cup Breadcrumbs

600 g Salmon Fillet

For the dressing:

1. Heat oil over medium heat in pan.
2. Add shallots and saute, about 1 minute.
3. Add lemon juice, wine, and sun-dried tomatoes.
4. Turn heat to medium-high and cook for about 2 minutes.
5. Season with salt and pepper and set aside.

For the fish:

1. Preheat to 200C.
2. On a piece of wax paper, combine basil, thyme, rosemary, and breadcrumbs.
3. Dredge each fillet in breadcrumb mixture, coating well.
4. Transfer fillets to prepared dish and bake in a oven for about 8 to 10 minutes.

Serve fish with sauce.