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
Oven
- 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
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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