- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 small dill sprig, chopped (or use ½ 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
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 ½ tbsp finely chopped dill
- 1 ½ tbsp lemon juice
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.
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.
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.
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.