makes 6
preparation time:
15 minutes
cooking time:
15 minutes
ingredients
1 egg, beaten
30g golden breadcrumbs
1 lemon, finely grated zest
The Co-operative honey roast salmon fillets, 200g
60g The Co-operative American Oven Fries
2 tbsp Greek yogurt
2 tbsp mayonnaise
3 gherkins, drained and sliced
2 tsp finely chopped parsley
freshly ground black pepper
tartare sauce and lemon wedge for garnish
method
Preheat the oven to gas mark 7/220˚C/fan 200˚C. Lightly grease a baking tray.
To make the fish fingers, place the egg in a shallow bowl. Mix the golden breadcrumbs and finely grated zest of 1 lemon together in another shallow bowl. Dip the honey roast salmon fillets, cut into 10cm pieces, first into the egg then into the breadcrumbs.
Place on the baking tray at one end with the American Oven Fries at the other and cook for 12–15 minutes until both are golden and cooked through.
Meanwhile, mix together the Greek yogurt, mayonnaise, gherkins and chopped parsley, and season with freshly ground black pepper.
To serve, arrange the fish fingers in a cone with a few chips and a dollop of tartare sauce and a lemon wedge for squeezing.
top tip
For an easy option, use Birds Eye breaded cod from the Simply range and cut into strips.
nutritional values (approx. per serving)
|
calories |
fat |
sat fat |
sugars |
salt |
|
209 |
14.9g |
4.8g |
1.6g |
1.1g |
|
|
 |
|
 |
|
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