Lemon crusted salmon with herby new potatoes & green beans
A simple way to serve salmon, packed full of clean summery Greek flavours
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 - 25 mins
Cook 12 mins
- 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.
Per serving
617 kcalories, protein 39g, carbohydrate 10g, fat 21 g, saturated fat 4g, fibre 0g, salt 0.66 g
Recipe from Good Food magazine, January 2002.
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http://www.bbcgoodfood.com/recipes/1201/
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Ingredients
- ready-to-bake ciabatta bread
- 1 lemon , grated zest
- 4 x 175g pieces salmon fillets , skinned
- 1 egg , beaten
- 2 x 170g cartons tzatziki
- 12 large black olives (stoned and roughly chopped)
- buttered new potatoes , seasonal green vegetables, to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 - 25 mins
Cook 12 mins
Ingredients
- ready-to-bake ciabatta bread
- 1 lemon , grated zest
- 4 x 175g pieces salmon fillets , skinned
- 1 egg , beaten
- 2 x 170g cartons tzatziki
- 12 large black olives (stoned and roughly chopped)
- buttered new potatoes , seasonal green vegetables, to serve
Per serving
617 kcalories, protein 39g, carbohydrate 10g, fat 21 g, saturated fat 4g, fibre 0g, salt 0.66 g
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08 May 2010
Rocklobster commented on this recipe
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