Our Favourite Recipes
Salmon & Basil Pesto Fish Fingers
This posh fish fingers recipe gives succulent salmon a gorgeous Italian twist. Cut into strips and coated in breadcrumbs mixed with our Classic Basil Pesto and Parmesan, the salmon fish fingers bake to a crispy golden perfection.
Buon Appetito
Ingredients
- 2 tsp. olive oil, plus extra for greasing
- 25g plain flour
- Salt & black pepper to taste
- 1 egg
- 50g breadcrumbs
- ½ jar Sacla’ Classic Basil Pesto
- 1 tbsp. Parmesan, grated
- 1 tbsp. parsley, chopped
- 200g fillet Salmon, cut into 6-8 pieces
Method
- Preheat oven to 200°C/400°F/Gas mark 6
- Lightly grease a baking tray with a little oil
- Put flour in a shallow bowl and season
- Lightly whisk the egg in a second shallow bowl
- Mix the breadcrumbs, Sacla’ Pesto, Parmesan, parsley and oil together in a third shallow bowl
- Line up the bowls in front of you
- Take a salmon finger and coat it first in the seasoned flour, then dip it in the egg
- Finally, roll it in the Pesto breadcrumbs, pressing them in firmly
- Place coated salmon on the baking tray and repeat with the rest of the salmon pieces
- Bake in the oven for 10 minutes then turn them over and leave for another 5-10 minutes, until golden-brown and crips
- Transfer to kitchen paper to absorb any excess oil
