- ready-to-bake ciabatta bread
- 1 lemon, grated zest
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 x 175g pieces salmon fillet, skinned
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 x 170g cartons tzatziki
- 12 large black olive (stoned and roughly chopped)
- buttered new potatoes, seasonal green vegetables, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
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Preheat the oven to 220C/Gas 7/fan oven 200C. Put a non-stick baking tray in the oven. Cut the bread in half and grate with the coarse part of the grater to make rough crumbs, discarding any hard crust. Tip the crumbs on to a plate and mix with the lemon zest.
Season the fish with freshly ground black pepper and dip the top and sides of each piece in the egg, then the crumbs. Put the coated fish on the heated baking tray and bake for 10-12 minutes, depending on the thickness of the fish, until cooked and crisp.
Mix the tzatziki and olives. Serve the mixture with the salmon fillets, buttered new potatoes and green vegetables.
Crunchy topping for fish
The salmon has been coated in a ciabatta crumb mix. You need about one third (100g/4oz) of a ciabatta loaf for this recipe, and there is no need to bake it before using it.