Lemon Sole Fish Finger Bap

Name: Lemon Sole Fish Finger Bap
Prep time: 15 minutes
Cook time: 12 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 4 skinless lemon sole fillets; 25g plain flour; ½ teaspoon ground paprika; Salt and freshly ground black pepper; 2 eggs, beaten; 100g panko or coarse dried breadcrumbs; 1 tablespoon oil; 8 tablespoons Newman’s Own Thousand Island Dressing; Rocket leaves; 4 large soft brown rolls or 8 slices crusty wholemeal bread

preparation 15 minutes
cook time 12 minutes
Serves 4

Ingredients Method

4 skinless lemon sole fillets
25g plain flour
½ teaspoon ground paprika
Salt and freshly ground black pepper
2 eggs, beaten
100g panko or coarse dried breadcrumbs
1 tablespoon oil
8 tablespoons Newman’s Own Thousand Island Dressing
Rocket leaves
4 large soft brown rolls or 8 slices crusty wholemeal bread

Preheat the oven to 200ºC, Gas Mark 6. Cut the lemon sole into about 2 cm thick strips. Place the flour in a small bowl and stir in the paprika and seasoning. Place the eggs in another bowl and place the breadcrumbs on a plate. Dip the fish in the flour, then the egg and finally coat in the breadcrumbs.

Brush the oil over a non- stick baking sheet, then add the fish fingers. Cook in the oven for 10 - 12 minutes, turning halfway through, until lightly golden and cooked through.

Spoon some of the dressing onto the base of the bread, top with a large handful of rocket leaves, top with the fish fingers, then drizzle with more sauce to taste. Serve immediately.

Ingredients

4 skinless lemon sole fillets

25g plain flour

½ teaspoon ground paprika

Salt and freshly ground black pepper

2 eggs, beaten

100g panko or coarse dried breadcrumbs

1 tablespoon oil

8 tablespoons Newman’s Own Thousand Island Dressing

Rocket leaves

4 large soft brown rolls or 8 slices crusty wholemeal bread

Method

Brush the oil over a non- stick baking sheet, then add the fish fingers. Cook in the oven for 10 - 12 minutes, turning halfway through, until lightly golden and cooked through.

Spoon some of the dressing onto the base of the bread, top with a large handful of rocket leaves, top with the fish fingers, then drizzle with more sauce to taste. Serve immediately.