METHOD

Port Douglas & Mossman Gazette - - GET REEL -

Step 1: Pre­heat oven to 200C. Lightly grease an oven tray. Grease a 6cm deep, 20cm x 28cm (base) bak­ing dish with oil.

Step 2: Place pota­toes in a saucepan and cover with cold wa­ter. Bring to the boil over high heat. Cook for 10 min­utes or un­til pota­toes are ten­der. Drain. Place on pre­pared tray. Using a po­tato masher, par­tially squash pota­toes. Spray with oil.

Step 3: Mean­while, place bread in a food pro­ces­sor and process un­til roughly chopped. Add basil and parme­san. Process to a fine bread­crumb mix­ture. With mo­tor still run­ning, add oil and process un­til com­bined.

Step 4: Place sal­mon, skin side down, in pre­pared dish. Sprin­kle crumb mix­ture over top. Step 5: Place pota­toes in oven on top shelf and fish on the shelf be­low. Bake for 25 to 30 min­utes (de­pend­ing on thick­ness of fish) or un­til pota­toes are golden and fish is cooked through. Serve with salad.

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