2 Tbsp wholemeal plain flour
60 g egg
2 Tbsp skim milk
30 g fresh breadcrumbs
1 Tbsp chopped parsley
1 Tbsp chopped dill
zest ½ lemon
2 x 100 g pieces white fish fillets, bones removed
olive oil spray
2 tsp 97% fat-free mayonnaise
1 Tbsp fresh orange juice
60 g coleslaw mix
2 x 70 g multigrain rolls
½ small Lebanese cucumber, peeled into ribbons
- Preheat oven to 200°C (fanforced). Line a baking tray with baking paper. Put flour on a plate. Whisk egg and milk in a bowl. Combine breadcrumbs, herbs and lemon in a shallow dish.
- Dip fish in flour, then egg and then lightly in the breadcrumbs. Place on lined tray. Spray with oil and bake for 10-12 minutes or until cooked through.
- Meanwhile, whisk mayonnaise and orange juice in a small bowl. Season with pepper. Add the coleslaw and toss to combine
- Add coleslaw to base of each roll. Top with cucumber and fish. Serve with top of roll on the side.