Salmon with Japanese Panko Breadcrumbs

Preheat your oven to 200C and then lay out the salmon on a large backing tray coated with foil or greaseproof paper.

Mix together the finely chopped herbs and the lemon and lime juices in a bowl.

With a brush, spatula or spoon, evenly apply a thin layer of the mixture to the bare fish, making sure the ends are coated.

To make the panko breadcrumb seasoning, put the panko breadcrumbs into a mixing bowl.

Sprinkle a small amount of oil on to them so that the other ingredients stick to them well.

Put in the Basil and Mint and begin mixing the breadcrumbs with a spoon, making sure the herbs are spread across the mixture.

Add the fresh Dill, Tarragon and Lemon Juice and continue to mix.

After mixing, dice the garlic and add it to the breadcrumb mixture. Then mix it again until you start smelling a slight fragrance of garlic from the bowl.

Dice the onion into small to medium chunks and add them to the mixture. Mix the breadcrumbed mixture until onions are evenly mixed in.

Apply your breadcrumbs to the garnished fish, making sure it is mostly covered and the mix is evenly applied to the fish.

Place the breaded fish into the oven for 15-20 minutes until the edges are slightly browning.

Serve with minted roast potatoes and boiled carrots.