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
- Preheat oven to 200˚C/Gas 6 and cover a baking sheet with non-stick paper.
- 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.
- 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.
- Mix the sliced tomato and onion with the balsamic vinegar and basil.Season with pepper then serve the fish fingers with salad.
