 Preparation Time |
15mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
1
|
|
Free Food
|
FF
|
60g Wholemeal Breadcrumbs
30g Parmesan Cheese
4 tbps Chopped Fresh Parsley
Pinch Paprika
Pinch Salt and Pepper
500g Skinned Fish Filets E.g Cod or Haddock
1 Large Egg Beaten
400g New Potatoes
4 tbsp Low Sugar/Salt Tomatoes
1 Serving Boiled Baby Carrots and Peas
Preheat the oven to 200 °C, gasmark 6.
In a shallow dish – mix together the breadcrumbs, Parmesan, parsley, paprika, salt and pepper.
Cut the fish fillets into 12 finger-type strips and dip them first into the beaten egg, then into the seasoned breadcrumbs to coat them all over.
Place them in a non-stick baking tray and cook in a preheated oven for about 10-12 minutes, until crisp and golden and the fish is cooked through.
Meanwhile, cook the new potatoes in a pan of boiling salted water until tender. Drain well.
Serve the fish fillets with tomato ketchup, new potatoes and some baby carrots and peas.
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