- 1 slice crusty bread, crusts removed
- handful of parsley stalks
- 1 garlic clove
- 1 tbsp olive oil, plus a little for brushing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 salmon fillets
- 250g new potatoes, quartered
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 100g peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 2 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ½ tbsp malt vinegar
- tartare sauce, to serve (optional)
Heat the oven to 180C/160C fan/gas 4. Blitz the bread with the parsley, garlic, olive oil and some seasoning. Brush each of the fish fillets with a little oil then pat the breadcrumbs on, place on a lined baking sheet and bake for 10-12 mins, until flaking.
Meanwhile, bring a pan of salted water to the boil and add the new potatoes. Cook for 8-10 mins, until a knife can slide in without resistance, adding the peas for the last 2 mins. Drain, then tip back into the pan to steam dry, add the butter and malt vinegar and roughly mash, keeping it a bit chunky.
Dollop the mash onto a plate, top with the fish and serve with tartare sauce, if you like.