Mustard Salmon Crust With Roasted Peppers and Beans |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The Salmon keeps wonderfully moist baked on top of the roasted vegetables and underneath an unusual crust of oats, parmesan and mustard. Cod can be used in place of the Salmon. Ingredients:
2 red peppers, halved deseeded, cut into quarters |
2 orange peppers, halved deseeded, cut into quarters |
2 red onions, cut into thick wedges |
3 tablespoons olive oil |
6 (5 ounce) thick salmon steaks |
2 -3 tablespoons dijon mustard |
1 ounce oats |
2 ounces grated parmesan cheese |
8 ounces cooked fava beans or 8 ounces peas |
3 tablespoons olive oil |
lemon wedge |
Directions:
1. Pre heat oven to 400°F.
2. Place the pepper quarters and onion wedges in to a roasting tin, drizzle over 2 tablespoons of the olive oil and toss well. Roast for approx 35-40 minutes or until caramelized and soft.
3. Spread the mustard over the fish steaks. In a small bowl mix together the oat and grated cheese, set to one side.
4. Remove peppers from oven, toss in the fava beans, and season with black pepper. Sit the fish steaks on top and scatter over the oat mixture.
5. Drizzle over a little olive oil. Roast for a further 8-10 minutes.
6. Preheat the broiler, place the crusted fish under the broiler for 1-2 minutes or until it is golden. Serve straight away with lemon wedges and a watercress salad.
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