| Posted by Healthy Groms
Forget store bought fish fingers, these are the only ones you need in your freezer! These beauties only take 10 minutes to prepare, and another 10 to cook, so make for the perfect meal to whip up during the week.
Not to mention, replacing tomato sauce with guacamole makes for a much healthier, and less sugary dip for the little ones. Score.
You will need
1 cup wholemeal breadcrumbs
Zest of one lemon
A pinch of salt
1 egg, lightly beaten
2 salmon fillets (about 200g each)
Canola oil spray
1 ripe avocado
½ cup cooked corn kernels
½ red capsicum, roughly chopped
¼ cup cherry tomatoes, halved
Juice of one lemon
2 tsp olive oil
- Preheat the oven to 200°C conventional (180°C fan-forced) and line a biscuit tray with baking paper.
- To make the crumb mix, combine the breadcrumbs with the lemon zest and salt and place in a shallow bowl. Slice the salmon fillets into ‘fingers’ and dip these first in the beaten egg and then in the crumb mixture, turning so each side is well coated.
- Place on the prepared baking tray and once all the fish is crumbed, lightly spray with canola oil and place in the oven for about 10 minutes.
- Meanwhile to make the guacamole, crush the avocado into a bowl and mix with remaining ingredients. Season to taste.
Lunchbox Legends X
Cover image credits to AMummmyToo.
Thanks to Sophie at kidspost.com.au for the recipe.