50g Hale & Hearty Gluten Free Breadcrumbs
25g grated Parmesan cheese
15ml (1tbsp) gluten free tomato or basil pesto
15ml (1tbsp) freshly chopped flat- leaf parsley
30ml (2tbsp) gluten free plain flour
1 egg, beaten
450g skinned salmon fillet, cut into chunky fingers
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.
In another shallow bowl, season the flour with a littlesalt and freshly ground black pepper and place the beaten egg in a shallowdish.
Dip the fish fingers into the flour, then the egg andfinally into the breadcrumb mixture, patting it on well. Arrange the fingers ina single layer on a non-stick baking sheet.
Bake in the oven for about 7 minutes then flip thefingers over with a fish slice. Continue to cook for a further 5 minutes oruntil the fish fingers are golden brown and just cooked through.
Serve with mash potatoes and peas.
