Quaker Recipes
Mustard Salmon Crust with Roasted Peppers and Beans
Serves 4
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.
You will need
- 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, 150g (5oz) thick salmon or cod steaks
- 2/3 tablespoons Dijon mustard
- 30g (1oz) Quaker Oats
- 55g (2oz) grated parmesan cheese
- 225g (8oz) broad beans or peas cooked and peeled
- 3 tablespoons olive oil
- Lemon wedges
Preparation
- Pre heat oven to gas mark 6 (200C). 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.
- Spread the mustard over the fish steaks. In a small bowl mix together the oat and grated cheese, set to one side.
- Remove peppers from oven, toss in the broad beans, and season with black pepper. Sit the fish steaks on top and scatter over the oat mixture. Drizzle over a little olive oil. Roast for a further 8-10 minutes.
- Preheat the grill, place the crusted fish under the grill for 1-2 minutes or until it is golden. Serve straight away with lemon wedges and a watercress salad.
Nutritional Information
Per 100g serving:
- Energy 128 kcal /534 kJ
- Proteins 10.5g
- Carbohydrates 4.2g
of which sugar 2.6g - Fat 7.7g
of which saturated 1.6g - Fibre 1.2g
- Sodium 0.1g
