Recipe OF THE WEEK

Sunday Mirror (Northern Ireland) - - Your Health -

POSH FISH AND CHIPS

Serves 2

400g baby new potatoes, un­peeled 2 tbsp olive oil

40g bread­crumbs

10g finely chopped pars­ley

Zest and juice of 1 lemon

2 salmon side fil­lets

Salt and pep­per

60g but­ter

1 Pre­heat oven to 180°C fan/200°C/ 400°F/gas 6. Cut potatoes into quar­ters and boil for 5 min­utes. Drain and put into large bowl. Add 1 tbsp olive oil and some salt.

2 Toss potatoes un­til they are all coated in oil. Put into a bak­ing dish and place in oven for 20 min­utes.

3 In a bowl, com­bine the bread­crumbs, pars­ley and lemon zest. Sea­son salmon gen­er­ously with salt and pep­per.

4 Heat a fry­ing pan over a high heat with 1 tbsp of olive oil. Place salmon fil­lets skin up into the pan and fry for 2 min­utes. Turn fil­lets around and fry for an­other 2 min­utes. Set aside. 5 Pre­heat grill on high. Top fil­lets with bread­crumb mix and add lit­tle dots of but­ter on top. 6 Place pan un­der grill for 7 min­utes un­til crumbs are slightly golden. Add re­main­ing but­ter and lemon juice on top. Re­turn to grill for an­other 2 min­utes. 7 Serve straight away with potatoes out of oven.

From ao.com/life

De­li­cious crumbed salmon with crispy baby new potatoes give an old favourite a touch of lux­ury

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