4salmon filets without skin, about 125 g/ 4.4 oz each
1lime Note 1
4tablespoonsfresh breadcrumbsNote 2
1teaspoonred pepper flakesto taste
2tablespoonsbutter very soft
roughly ground black pepper
300gfrozen peas 10.5 oz
1tablespoonfresh mint chopped
fine sea salt and black pepper
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Sweet potato mash:
Peel and cube the sweet potatoes, place them in a saucepan, and cover them with boiling water from a kettle (to speed up things). Bring to a boil again and cook until fork tender; it will take about 15 minutes but check.
Meanwhile, start with the fish and the peas.
Mash: Once tender, drain the sweet potatoes. Return them to the pot, and add the butter, salt, and pepper to taste. Mash the potatoes roughly or finely, according to your liking.
Add the finely chopped leaves of a few sprigs of thyme if using.
Dry the salmon filets with kitchen towels. Sprinkle with salt and pepper on both sides. Place them in a lightly buttered baking tin.
Breadcrumbs: Remove the crust of 1 or 2 bread slices (depending on size) and process them to crumbs in a food processor.
Wash, dry, and zest the lime.
Combine breadcrumbs with lime zest, 2 tablespoons of very soft butter, chili, and roughly ground black pepper.
Bread salmon: Divide this mixture between the 4 salmon filets and press it down on each piece.
Assemble: Cut the lime into wedges. Arrange them in the tin between the fish filets.
Bake for 8 to 10 minutes until the breadcrumb mixture turns golden, and the fish is cooked through. Don’t overcook the fish.
Cook peas: In the meantime, place the peas in a small saucepan and cover them with boiling water from a kettle. Add some salt, bring to a boil, and cook the peas gently for 3-4 minutes. Drain and refresh under cold water.
Season: Place in a bowl, mix in a small knob of butter, salt and pepper, and sprinkle with chopped mint.
Serve immediately. Squeeze the roasted limes over the fish filets for extra flavor.
Preferably an organic, unwaxed lime, as you will also use the zest.
Depending on their size, you will need 1 or 2 crustless slices of bread.