Homemade salmon fish finger with homemade wedges and roasted carrot and parsnip

Homemade salmon fish finger with homemade wedges and roasted carrot and parsnip

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

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