Fish Fingers
Over a year ago
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Ingredients
- 550g skinless haddock loin
- 50g breadcrumbs
- 2tbsp grated parmesan
- 2tbsp parsley
- 1 egg, beaten
- flour
Accompaniment
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Description
A simple and delicious weekday dinner for four that can be rustled up in no time.
Method
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1
Preheat the oven to 200C/gas 6. Take a 550g skinless haddock loin and cut into 12 pieces about 5 x 3cm.
Mix together 50g breadcrumbs with 2tbsp grated Parmesan and 2tbsp parsley.
Dip the fish into a beaten egg, then lightly coat with flour and roll in the breadcrumbs. Place on a baking sheet. Repeat for each piece of fish.
Bake for 15-20 mins. Serve with potato wedges and crushed minted peas.
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