Roasted Peppers:

1 lg. red bell pepper

Preheat oven to 450°F.

Place pepper on baking sheet in center of oven. Bake 10 to 15 minutes or until skin blisters and blackens. Remove pepper and place in covered container. (This will steam the pepper and make it easier to peel.) Cool. Discard skin and seeds. Reserve the flesh.

Baked Salmon:

1 c. bread crumbs
1 tbsp. flour
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh basil
Salt and pepper, to taste
4 (6 oz.) salmon filets
4 oz. olive oil
2-3 garlic cloves, peeled and mashed
Lemon juice
White wine
10-1/2 oz. Brie

Combine bread crumbs, flour, herbs and a pinch of salt and pepper. Dredge the fish in this mixture until completely covered. Heat oil in a saute pan until oil is hot. Carefully place fish in pan; when first side browns, carefully turn fish and add the garlic. Cook fish until golden brown (about 1 minute per side). Remove fish from pan and place on lightly greased baking sheet.

Pour lemon juice and white wine over fish. Coarsely chop pepper and mix with brie; sprinkle evenly over fish.

Bake in a preheated 450°F oven until fish is opaque and flakes easily with a fork, about 10 minutes, depending upon thickness of fish.