Monday, 22 June 2015

Oven Fried Fish and No-Fried Potatoes

Oven: 200deg. C
4 skinless salmon fillets 
2 tblspns. (approx.) Olive or Sunflower Oil or Rapeseed Oil
3 tblspns. Green Pesto
800g Potatoes (peeled if wanted), sliced into rounds
1 stock cube
1 egg white
100g fresh breadcrumbs, matzot meal or fine cornmeal

1. Put the pots into a large saucepan of water with the stock cube, bring to the boil and cook for a couple of minutes then drain and leave to cool a little.
2. Put the egg white into a bowl and whisk until frothy, add the potatoes and oil and transfer to your baking tray.  Bake for 25 mins or until crispy.

3. Spread the breadcrumbs on to a plate and brush each salmon fillet with a thin layer of the Pesto. Dip into the breadcrumbs until evenly coated.
Transfer to a greased baking tray and cook in the oven for 7 - 8 mins (or little longer until the fish is cooked through.)

Serve with the potatoes, a nice green veg or salad and mayo - on the side.

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