Spanish Fish Finger Sandwich

Name: Spanish Fish Finger Sandwich
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 1 Skinned Roasted Red Pepper; 1 packet 10 Omega 3 Fish Fingers Birds Eye Fish Fingers; 1 tablespoon Pine Nuts; 5 tablespoons Low Fat Plain Yogurt; 2 Cloves Black Garlic; 1/2 Pomegranate Seeds; 8 slices Toasted White Bread

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Preparation Time

10'

Cooking Time

25'

Nr of servings

Difficulty Level

We combine sweet and savoury with this Spanish take on the Fish Finger Sandwich. Fish Fingers blend with Pine Nuts & Pomegranate Seeds in Thin Slices of Toasted Bread with a Roasted Pepper & Garlic Dip.

Preparation Time

10'

Cooking Time

25'

Nr of servings

Difficulty Level

Ingredients

Skinned Roasted Red Pepper

1 packet

Birds Eye Fish Fingers

tablespoon

Pine Nuts

tablespoons

Low Fat Plain Yogurt

2 Cloves

Black Garlic

1/2

Pomegranate Seeds

slices

Toasted White Bread

Our method

Place the sliced pepper and skinned garlic on a baking tray. Roast the peppers in the pre-heated oven: 180°C Fan / 200°C Conventional / Gas Mark 6 for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred. Allow to cool and peel off skin
Cook Fish Fingers as per pack instructions
Blend roasted red peppers, mix with yogurt and diced garlic to make the dip
Toast the bread and assemble sandwich