Nadia Sawalha serves up salmon fillet with cheesy crunchy topping for an ideal Christmas Eve meal on Lorraine.

Nadia says: “While a whole fillet of salmon is more expensive than your regular small fillets, there are a lot of good offers in the supermarket at the moment so it won’t cost as much as usual. But if you want to use smaller fillets the recipe works just as well.”

The ingredients are: 1 whole fillet of salmon, around 1.4kg, 1⁄2 lemon, 250g of garlic and herb soft cheese, 60g panko breadcrumbs (or fresh white breadcrumbs), 25g finely grated parmesan cheese, A handful of chopped parsley and 2tbsp olive oil.

To prepare the dish, preheat the oven to 230°C (210°C fan) mark 8.

Put the salmon fillet, skin side down, on a large non-stick baking sheet. Squeeze the lemon over and season well.

Spread the garlic and herb soft cheese evenly over the salmon.

Mix the breadcrumbs and grated cheese and chopped parsley in a bowl and season with ground black pepper.

Sprinkle the breadcrumb mixture over the salmon, pressing the crumbs into the cheese.

Drizzle with olive oil then cook in the oven for 20 to 30 minutes until the flesh of the salmon is just opaque and the crumbs are crisp and golden. Remove from oven and slide on to a serving platter.