Fennel and herb-crusted salmon
Serve with the quinoa, pea and feta salad or potato gratin with steamed greens and/or a leafy green salad. You could also roast some truss cherry tomatoes at the same time as the fish till starting to blister and split.
LOW CARB: Dish up with a big salad of rocket, finely sliced fennel, cucumber and radish with sprigs of dill or chervil and a lemon and olive oil dressing.
Frozen Product. Defrost in refrigerator. Cook and consume within 48 hours.
PLEASE NOTE: this product contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure the fish is bone and scale free, please be aware some may remain.
TO COOK: defrost fully, then remove the fish from the bag and place skin side down on a baking paper-lined oven tray. Coat the fish with the breadcrumb mix and drizzle with olive oil. Bake in a preheated 210C oven for 12-15 minutes or until the crust is golden and the fish is cooked through and serve.
PLEASE NOTE: cooking instructions are guidelines only. Ovens vary - adjust times and temperatures accordingly.