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Jamie says: 'A versatile recipe that’s great for getting kids to eat fish – I’m using salmon but you can use whichever fish you like (as long as it’s sustainable). Topped with a pesto crumb and served with cheesy pea mash and grilled broccoli, it’s perfect for all the family' See method
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Scrub the potatoes and chop into roughly 4cm chunks. Cut the broccoli into bite-sized florets and finely slice the stalks. Cook the potatoes and broccoli stalks for 15 mins, adding the florets and peas for the last 5 mins. Drain and leave to steam-dry for a few mins. Cover with a lid to keep warm.
Meanwhile, preheat the grill to high. Pop the bread in a food processor with ½ tbsp olive oil and whizz into crumbs. Carefully remove and discard the salmon skin with a sharp knife. Place the salmon fillets on a large baking tray, finely grate over the lemon zest and squeeze over half the juice. Drizzle with ½ tbsp olive oil, and a pinch of sea salt and black pepper, then toss gently until coated. Line the fillets up next to one another; divide and spread the pesto over each salmon fillet. Sprinkle over the breadcrumbs, carefully pressing them down to stick to the pesto.
Toss the broccoli florets with a small pinch of salt and pepper and a little drizzle of red wine vinegar and place on the tray along with the salmon. Put the tray on the middle shelf under the grill and cook for 8 mins until golden.
Meanwhile, grate the cheese into the potatoes and mash together. Season to perfection. Divide between plates with the crunchy salmon fingers and broccoli alongside. Serve with the remaining lemon, cut into wedges.
Tip: Use leftover bread to make your own breadcrumbs.
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