Much tastier than shop-bought and ready in only half an hour. Get the kids to help you coat the fish strips.
SERVES 4 – 25 minutes
– 1 egg, beaten.
– 85g/3oz white breadcrumbs, made from day-old bread.
– zest and juice 1 lemon.
– 1 tsp dried oregano.
– 1 tbsp olive oil.
– 400g/14oz skinless sustainable white fish, sliced into 12 strips.
– 4 tbsp mayonnaise.
– 100g/4oz baby leaf spinach.
– 140g/5oz frozen peas, cooked and cooled.
Step 1:Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs on to a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
Step 2:Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 minutes until golden.
Step 3:Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas, with a spoonful of the lemony mayo on the side.
Note : PER SERVING 597 kcals, protein 18g, carbs 28g, fat 47g, sat fat 19g, fibre 1g, sugar 1g, salt 2.29g