Fish Finger Ciabatta Sandwich

Name: Fish Finger Ciabatta Sandwich Serves 2 | with Tartare Sauce, Chives and Iceberg Lettuce
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 unit(s) Basa Fillets; 50 grams Breadcrumbs; 1 unit(s) Lemon; 1 bunch(es) Chives; 15 grams Capers**; 96 grams Mayonnaise; 2 unit(s) Ciabatta; ½ unit(s) Iceberg Lettuce; 1 unit(s) Egg for Binding; ¼ tsp Salt for the Breadcrumbs

Serves 2 | with Tartare Sauce, Chives and Iceberg Lettuce

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Welcome in the long weekend with this extra special twist on the classic fish finger sandwich, complete with homemade basa fish fingers and tartare sauce, layered inside a soft ciabatta roll.

Allergens:

Fish

•Cereals containing gluten

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Basa Fillets

(Contains: Fish)

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

1 unit(s)

Lemon

1 bunch(es)

Chives

15 grams

Capers**

96 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

½ unit(s)

Iceberg Lettuce

Not included in your delivery

1 unit(s)

Egg for Binding

(Contains: Egg)

¼ tsp

Salt for the Breadcrumbs

Nutritional information

Energy (kJ)2641 kJ

Energy (kcal)631 kcal

Fat18 g

of which saturates2.1 g

Carbohydrate70.4 g

of which sugars4.9 g

Protein32.2 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Whisk

•Zester

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pat the basa with kitchen paper to remove any excess moisture. Slice each basa fillet lengthways into 2cm wide strips and season with salt and pepper.

c) Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl, then season with salt (see pantry for amount) and pepper.

d) Dip each piece of fish into the egg, then into the breadcrumbs, ensuring they're completely coated. Transfer to a lined baking tray.

a) Drizzle the fish fingers with a little oil, then bake on the middle shelf until the fish is cooked, 15-18 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the centre.

b) While the fish bakes, zest and quarter the lemon. Finely chop the chives (use scissors if easier). Finely chop the capers.

c) In a small bowl, combine a pinch of lemon zest, the capers, mayonnaise and the chives. Season with salt and pepper, then squeeze in lemon juice to taste. This is your tartare sauce!

a) Halve the ciabatta. When the fish has 2-3 mins remaining, pop the ciabatta in the oven to warm through, 2-3 mins.

b) Meanwhile, trim the lettuce (see ingredients for amount), halve lengthways, then thinly slice. Combine in a medium bowl the lettuce and half the tartare sauce, then toss to coat.

c) Spread the remaining tartare sauce over the base and lids of the toasted ciabatta.

d) Lay the fish fingers over the bases of the ciabatta, then top with the dressed lettuce. Sandwich on the bun lids to finish.

Enjoy!