FISH FINGERS BAGUETTE
FISH FINGERS BAGUETTE
SHORT DESCRIPTION
A fresh idea full of healthy goodness: turn Fish Fingers into the yummiest meal!
Serves 4
INGREDIENTS
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
METHOD
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.
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.
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.
SHORT DESCRIPTION
A fresh idea full of healthy goodness: turn Fish Fingers into the yummiest meal!
INGREDIENTS
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
