Beetroot slaw
A superhealthy accompaniment to a main
Fish finger wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- ½ tbsp olive oil
- 3 thick white fishfillets, such as cod or haddock (about 400g total)
- 50g plain flour
- 100g pankoor dried breadcrumbs
- 1 lemonzested (reserve the juice for the tartare)
- 1 small dillsprig, chopped (or use 1/2 tsp dried oregano)
- 1 large egg
For the cheat's tartare sauce
- 6 tbsp mayonnaise
- 1 tbsp finely chopped gherkins
- 1 tbsp finely chopped capers
- 1 ½ tbsp finely chopped dill
- 1 ½ tbsp lemon juice
To serve
- 4 tortilla wraps
- 1 cucumberpeeled into long ribbons
- 1 romaine lettuceshredded
- 4 ripe, juicy tomatoessliced
- 1 lemonquartered
Nutrition: per serving
- kcal428
- fat24g
- saturates2g
- carbs28g
- sugars1g
- fibre1g
- protein24g
- salt0.8g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four or five thick fingers.
step 2
Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
step 3
Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
step 4
Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.
