Pesto Salmon Fish Fingers
Member recipe

Pesto Salmon Fish Fingers

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Serves 4

A delicious and quick meal. It is also wheat and gluten free.

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  • o 50g Hale & Hearty Gluten Free Breadcrumbs
  • o 25g grated Parmesan cheese
  • o 15ml (1tbsp) gluten free tomato or basil pesto
  • o 15ml (1tbsp) freshly chopped flat- leaf parsley
  • o 30ml (2tbsp) gluten free plain flour
  • o 1 egg, beaten
  • o 450g skinned salmon fillet, cut into chunky fingers


    1. Preheat the oven to 190°C, gas mark 5. Mix the breadcrumbs,cheese, pesto and parsley in a shallow bowl, until all mixture is coated in the pesto.
    2. 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.
    3. 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.
    4. 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.
    5. Serve with mash potatoes and peas.

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