Homemade salmon fish finger with homemade wedges and roasted carrot and parsnip
Chef:
First 1000 Days
450g salmon
50g plain flour
1 egg lightly beaten
50g breadcrumbs
1/2 tsp paprika
For the wedges:
6 medium rooster potatoes
1 tsp black pepper
1 tbsp olive oil
For the roasted carrot
& parsnip:
3 medium parsnips, peeled and
cut into bite-size pieces
4 medium carrots, peeled and
cut into bite-size pieces
2 tbsp olive oil
1 tsp black pepper
2 tsps mixed herbs
Wedges:
Preheat the oven to Gas 4/ 180°C.
Scrub the potatoes and cut into chunky wedges.
Drizzle with the olive oil and sprinkle over the black pepper.
Place on a baking tray lined with parchment. Bake for 30-35 minutes.
Roast Vegetables:
Place the carrots and parsnips in a bowl.
Add the oil, pepper and mixed herbs and combine thoroughly.
Place the veg on a baking tray lined with parchment.
Bake for 25-30 minutes, tossing halfway through.
Fish Fingers:
Meanwhile, cut the fish into lengths and remove any skin and bones.
Combine the paprika and breadcrumbs.
Coat each fish piece in flour and then dip into beaten egg. Roll the fish pieces in the breadcrumbs.
Place on a baking tray and cook for 10-15 minutes (until golden brown).
Serves
6
Main ingredients
Fish, Vegetables
Recipe Type
Easy, Family Dinners, Healthy, Kids Food
