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Fam Fish Finger Sandwich

SKU MISSING - COLEY 120g Per Person
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
344 kcal
Protein
: 
12.2g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

62.5 grams

Baby Plum Tomatoes

30 grams

Panko Breadcrumbs

4 unit(s)

Whiting Fillet

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

½ unit(s)

Broccoli

½ unit(s)

Lemon

2 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Mayonnaise

450 grams

Potatoes

Energy (kJ)1440 kJ
Energy (kcal)344 kcal
Fat3.4 g
of which saturates0.9 g
Carbohydrate68.1 g
of which sugars7.1 g
Dietary Fibre11.7 g
Protein12.2 g
Salt0.5 g
Potassium1186.9 mg
Calcium47.6 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Preheat your oven to 220 degrees. Chop the potatoes into 1cm wide wedges (no need to peel!) Arrange in one layer on a baking tray and drizzle on some oil. Season with salt and pepper and roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.


2

Pop the mayo in a large mixing bowl and the panko breadcrumbs onto a large plate. Season the coley with salt and pepper and pop into the mayo bowl. Use your hands to coat the fish in mayo. Wash your hands and then pop the coley, one piece at a time into the breadcrumbs and coat evenly. Transfer to a lightly oiled baking tray then continue with the other pieces of coley. IMPORTANT: Wash your hands after handling raw fish.

3

Halve the cherry tomatoes. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Chop the lemon into wedges. Keep to one side. Chop the broccoli into florets (like small trees!). We will cook it just before serving. Pop a saucepan of water onto boil over high heat.


4

When you turn the potatoes, move the wedges to the middle shelf. Pop the baking tray with the breaded fish on the top shelf and bake until crisp, golden and the fish is cooked through, 12-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.


5

Do any washing up and when the fish and wedges have 5 mins left, pop the broccoli into the boiling water and cook until tender, 4-5 mins. Drain and get ready to serve. Warm the tortillas in the oven for a minute. Lay a tortilla on your board, pop a small amount of baby gem and a few tomato halves in the centre. Pop the fish on top, add a squeeze of lemon and roll tightly. Repeat with the other pieces of fish. 

6

Place a fish finger wrap on each plate with an equal amount of wedges. Serve the broccoli alongside and any remaining tomato halves.  Finish with any remaining lemon wedges and enjoy!

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