Name: Fish finger wraps
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: ½ tbsp olive oil; 3 thick white fish fillets, such as cod or haddock (about 400g total); 50g plain flour; 100g panko or dried breadcrumbs; 1 lemon zested (reserve the juice for the tartare); 1 small dill sprig, chopped (or use 1/2 tsp dried oregano); 1 large egg; 6 tbsp mayonnaise; 1 tbsp finely chopped gherkins; 1 tbsp finely chopped capers; 1 ½ tbsp finely chopped dill; 1 ½ tbsp lemon juice; 4 tortilla wraps; 1 cucumber peeled into long ribbons; 1 romaine lettuce shredded; 4 ripe, juicy tomatoes sliced; 1 lemon quartered

Open fish finger wraps with a side of tartare sauce

½ tbsp olive oil
3 thick white fish
fillets, such as cod or haddock (about 400g total)
50g plain flour
100g panko
or dried breadcrumbs
1 lemon
zested (reserve the juice for the tartare)
1 small dill
sprig, 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 cucumber
peeled into long ribbons
1 romaine lettuce
shredded
4 ripe, juicy tomatoes
sliced
1 lemon
quartered

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.