crispy salmon and cod bites

serves 4

preparation time:
25 minutes

cooking time:
15 minutes

ingredients

2 x 175g (6oz) of The Co-operative farmed Scottish salmon fillets, skinless and boneless
2 x 175g (6oz) cod fillets
150g (5½oz) fresh breadcrumbs from The Co-operative Truly Irresistible ciabatta
1 tbsp of freshly chopped parsley
1 x The Co-operative British free range egg, beaten
50ml (2fl oz) of The Co-operative British milk
4 tbsp of The Co-operative reduced fat mayonnaise
Zest and juice of 1 lemon

for the rice
300g (10½ oz) of The Co-operative basmati rice (pre-cooked)
1 tbsp The Co-operative olive oil
1 red pepper, deseeded and chopped
100g (3½ oz) peas

method

Preheat the oven to gas mark 6/ 200°c/fan 180°C. Mix the breadcrumbs (see Top Tips below) in a bowl with the parsley and season with a little sea salt and freshly ground black pepper. In a separate bowl, lightly whisk the egg with the milk.

Slice the salmon and cod into chunky strips. Dip each piece into the egg mixture, followed by the breadcrumbs, and place on to a non-stick baking tray. Cook in the oven for about 10-12 minutes until golden and cooked through.

Meanwhile, to make the rice, add the olive oil to a frying pan and cook the pepper for 2-3 minutes until slightly softened. Add the peas to the pan and continue cooking for one minute, then stir in the pre-cooked rice and cook, stirring occasionally, until heated through.

Make a dip to accompany the salmon and cod bites by mixing together the mayonnaise and the lemon juice and zest. Serve with the rice and garnish with lemon wedges.

Top tip – For the breadcrumbs, blitz the ciabatta in a processor or blender. For a coarser (and tastier) crumb, simply use a grater instead.