Ingredients
1 packet 
Birds Eye 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
Preparation
- 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
Preparation Method
Grill
Oven
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
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.