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FISH FINGERS BAGUETTE

FISH FINGERS BAGUETTE

A fresh idea full of healthy goodness: turn Fish Fingers into the yummiest meal!
Serves 4
12 x I&J Fish Fingers
1 large baguette, divided into four and sliced lengthways
200 g baby gem or Cos lettuce
20 baby tomatoes, sliced
100 g grated cheddar cheese
100 ml mayonnaise
1 Tbsp (15 ml) chopped chives
Salt and pepper for seasoning
1. 
Pre-heat the oven to 220°C. Bake the frozen I&J Fish Fingers for approximately 11 minutes. Turn halfway through the cooking time.
2. 
Spread the baguettes with butter and fill with a few lettuce leaves; top each sandwich with 3 I&J Fish Fingers, fresh tomatoes and cheese. Mix together the mayo and chopped chives and add a few dollops to each baguette. Season with salt and pepper.

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