This simple but super-tasty version of the beloved fish finger is rich in healthy omega-3 fatty acids and every bit as comforting but without the junk. Serve in a bap with mayo and salad or simply bring to the table in the baking tray and dish out the forks. Who needs plates anyway?
2 tbsp ground flaxseed
2 tbsp fine porridge oats
1⁄2 tsp garlic granules
1⁄2 tsp dried mixed herbs
2 large skinless salmon fillets
Olive oil, for coating
Lemon wedges, to serve
1 Preheat the oven to 200C/Fan 180C/400F. Mix the ground flaxseed, oats, garlic granules and dried herbs together, and season to taste. Spread this mixture out over a flat surface.
2 Cut the salmon into fingers and lightly coat in olive oil. Roll the fingers in the oat mixture until they are completely covered.
3 Place on a baking sheet and bake in the oven for around 25 mins or until the coating is crisp and golden. Serve with lemon wedges.
Recipe from The Medicinal Chef: How to Cook Healthily by Dale Pinnock (Quadrille). Photography: Issy Croker