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2 sweet potatoes cut into wedges
2 tbsp Mr Hugh’s Extra Virgin Rapeseed Oil
1 large egg, beaten
½ tsp smoked paprika
4 salmon fillets, each cut into 3 strips
Drizzle of Mr Hugh’s Lemon Infused Oil
Kiddies fav vegetables to serve
Heat your oven to 200C/180C fan/gas 6. Put the potato wedges on the baking sheet. Drizzle over 1 tbsp Mr Hugh’s Extra Virgin oil and toss the potatoes in it. Season lightly or leave it out altogether for young children. Cook in the oven for 20 mins, turning them halfway through.
Meanwhile, put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the sweet smoked paprika into the breadcrumbs along with a little seasoning such as salt and pepper if you like.
Brush a non-stick baking sheet with the Mr Hugh’s Lemon Oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the baking sheet. Bake for 25 mins until golden. The fish fingers are very delicate so lift them carefully off the tray with a spatula. Serve with their favourite vegetables and the chunky chips.
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