Spanish Fish Finger Sandwich

Spain min
10 minutes
preparation time
25 minutes
cooking time
Intermediate
4
Servings
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

Grill
Grill
Oven
Oven
  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

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

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