Pesto Salmon Fish Fingers

Preheat the oven to 190ðC, gas mark 5. Mix the breadcrumbs,cheese, pesto and parsley in a shallow bowl, until all mixture is coated in the pesto.

In another shallow bowl,season the flour with a little salt and freshly ground black pepper and place the beaten egg in a shallow dish.

Dip the fish fingers into the flour, then the egg and finally into the breadcrumb mixture, patting it on well. Arrange the fingers in a single layer on a non-stick baking sheet.

Bake in the oven for about 7 minutes then flip the fingers over with a fish slice. Continue to cook for a further 5 minutes or until the fish fingers are golden brown and just cooked through.

Serve with mash potatoes and peas.