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Spanish Fish Finger Sandwich

Spanish Fish Fingers 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
4
Nr of servings
Difficulty Level

Ingredients

  • 1 packet Birds Eye Fish Fingers
    10 Omega3 Fish Fingers
  • 1 Skinned Roasted Red Pepper
  • 1 tablespoon Pine Nuts
  • 2 Cloves Black Garlic
  • 5 tablespoons Low Fat Plain Yogurt
  • 8 slices Toasted White Bread
  • 1/2 Pomegranate Seeds

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

Preparation Method

  • Grill
  • Oven

Tags

lunch

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 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.
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