Salmon Fish Fingers with Sweet Potato and Parsnip Wedges:

(Serves 5)

450g salmon, skinned and deboned
50g plain flour
1 egg lightly beaten
50g breadcrumbs
1/2  tsp paprika
3 medium sweet  potatoes scrubbed and cut into wedges
2 small parsnips peeled and cut into chunky wedges

Place the wedges into a freezer bag and drizzle in oil ,seal and shake.
Turn wedges out onto a baking try and sprinkle with fresh ground pepper.
Place into a hot oven at 180*c for 30 mins.

Cut salmon into lengths and remove any skin and bones.
Combine the paprika and breadcrumbs.
Coat each strip of fish in flour, and then in egg and then roll in the breadcrumb mix.
Place on a baking tray and cook in oven at 180 for 15 mins.

Serve with the sweet potatoes and parsnip wedges.