40g dry breadcrumbs
25g Parmesan, grated
4 125g skinless, boneless salmon fillets
1 egg, beaten
650g leftover mashed potato or frozen mashed potatoes (we like McCain)
200g frozen peas
240g mixed mange tout and sugar snaps
Tartar sauce (optional)
- Heat the grill to medium. Mix the breadcrumbs and Parmesan, and season well. Slice the salmon fillets in half and dip into the egg, then roll them in the crumbs to coat. Put on a baking tray and grill them for 10-12 minutes, turning occasionally.
- Meanwhile, heat the mash. Put the pesto, peas and 1 tbsp water into a saucepan, cover with a lid and cook for 3-4 minutes. Then, crush with a potato masher, add the hot mash and stir well to combine.
- Steam the mange tout and sugar snaps for 4-5 minutes until tender and serve alongside the fish, mash and tartar sauce (if you like).