Spanish Fish Finger Sandwich

Preparation Time
'
Cooking Time
'
Nr of servings
4
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
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

1 
Skinned Roasted Red Pepper
1 packet 
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

Our method

  1. 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
  2. Cook Fish Fingers as per pack instructions
  3. Blend roasted red peppers, mix with yogurt and diced garlic to make the dip
  4. Toast the bread and assemble sandwich

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Oven
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Grill
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
406.4
13.8
1.2
8.9
1.3
Percent of daily values
20
20
6
10
22
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.