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Baked Salmon Fillet Fish Fingers

 

Preparation Time
10 - 15 minutes

Cooking Time
18 minutes

Serves
2

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • 2 eggs
  • 2 slices of gluten free bread, blitzed into crumbs
  • Approximately 30g Parmesan or cheddar cheese, grated
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 2 salmon fillets, cut into fingers

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Line a baking tray with greaseproof paper.
  3. Beat the eggs in a bowl and set aside.
  4. In a separate bowl, add the breadcrumbs, cheese, Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, and stir together.
  5. Next roll each salmon finger first into the egg then into the breadcrumbs, making sure they’re completely coated.
  6. Place each fish finger onto the covered baking tray and bake for 15-18 minutes, until the breadcrumb coating is crispy and the salmon soft and flaky.
  7. These can be eaten either hot or cold.

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