Fish Sticks with Roasted Vegetables

Preheat the oven to 180°C (convection). Line two baking sheets with parchment paper. Wash the potatoes, clean them with a vegetable brush, and cut them into wedges. Wash, clean, and if necessary, peel the vegetables, then cut them into sticks.

Mix potatoes and vegetables with 1 tbsp oil, salt, paprika powder, and herbs. Spread evenly on one baking sheet.

Cut the salmon fillet into strips about 2.5 cm wide. Beat the eggs in a deep plate with a fork. Put the panko breadcrumbs on a second plate and mix. For the child's fish pieces, first dip them in egg, then in the breadcrumbs and press lightly. Distribute the fish on the second baking sheet. For adults, season the panko breadcrumbs with salt and pepper before breading.