This is a fabulous recipe, fast, low in fat and a deliciously different way to celebrate National Fish and Chip Day!
We love this recipe as it is SO easy to do. Enjoy it with some good quality ketchup or mayonnaise on the side if you like.
2 BigFish Plain salmon fillets
(Organic if you prefer) skins removed
60g Wholemeal bread
(Lou is particularly fond of sourdough)
20g Parmesan cheese
- Zest of half a lemon
For the chips
4 small sweet potatoes
Scrubbed clean and cut into wedges
- A drizzle of olive oil
- Dried chilli powder
- Sea salt and black pepper
Preheat the oven to gas mark 6/200°C. Line a shallow baking tray with baking paper.
Now crumble the wholemeal sourdough bread into a food processor bowl, together with the lemon zest, parmesan and a good measure of seasoning. Blend the mixture until you have a nice crumb.
Put the salmon fillets on a baking tray and top with the breadcrumb mixture
Now put the sweet potato wedges on the same tray and add a little little olive oil, plus a sprinkle of chilli powder to taste and salt and fresh black pepper. Turn the potatoes to make sure they’re evenly coated.
Put the tray in the centre of the oven. Turn the potato wedges after 10 minutes or so to help them crisp up.
When the fish is cooked through and the crumb golden (20-25 minutes), take the tray out and serve. We recommend serving with Lincolnshire peas, a wedge of lemon and some parsley.
“Salmon goes brilliantly with chips and this is a lovely, slightly healthier, way to celebrate National Fish and Chip Day!”
With thanks to Tastefully Vikkie for the inspiration.