Fish Fingers and Tomato Salad


Serves: 4
Preparation: 5 minutes
Cooking Time: 10 minutes



Ingredients

  • 400g cod loins
  • 4tbsp plain flour
  • black pepper
  • 2 eggs; beaten
  • 100g dry breadcrumbs
  • 50g The Co-operative grated parmesan cheese
  • spray olive oil
  • 6 tomatoes on the vine; sliced
  • 1 red onion; sliced
  • 1tbsp balsamic vinegar
  • a handful of basil leaves

Method

  1. Preheat oven to 200˚C/Gas 6 and cover a baking sheet with non-stick paper.
  2. Cut the fish into 8 fingers, ensuring all pin bones are removed. Take 3 shallow dishes, put the flour in one and season with pepper. Pour the beaten eggs into the second and the breadcrumbs mixed with the parmesan into the third.
  3. Dip the fish strips in the flour, then the egg, then the breadcrumbs – pressing to coat well. Put on the baking sheet. Spray lightly with oil and bake for 10 mins until golden and crunchy.
  4. Mix the sliced tomato and onion with the balsamic vinegar and basil.Season with pepper then serve the fish fingers with salad.


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