Kids will love this homemade version of fish fingers, and they can even help make them.
Prep time : 10 mins
Cook time : 20 mins
1 egg, beaten
85g breadcrumbs, made from day-old bread, or toasted fresh bread
Zest and juice 1 lemon
1 tsp. dried oregano
1 tbsp. olive oil
400g skinless white fish, sliced into 12 strips
4 tbsp. mayonnaise or tomato sauce
140g frozen peas, cooked and cooled
100g young leaf spinach
1. Heat oven to 180C. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
2. Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, and then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
3. Meanwhile, mix the mayo with a squeeze of lemon juice (Otherwise use tomato sauce). 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 and a spoonful of the lemony mayo, or tomato sauce.
PER SERVING: 336 calories, protein 26g, carbohydrate 21g, fat 17 g, saturated fat 3g, fibre 3g, sugar 2g, salt 0.88 g