Ingredients
1/2 tbsp olive oil
3 thick white fish fillets, such as cod or haddock (about 400g total)
50g plain flour
100g panko or dried breadcrumbs
1 lemon, zested (reserve the juice for the tartare)
1 small dill sprig, chopped (or use 1/2 tsp dried oregano)
1 large egg
For the cheat’s tartare sauce
6 tbsp mayonnaise
1 tbsp finely chopped gherkins
1 tbsp finely chopped capers
11/2 tbsp finely chopped dill
11/2 tbsp lemon juice
To serve
4 tortilla wraps
1 cucumber, peeled into long ribbons
1 romaine lettuce, shredded
4 ripe, juicy tomatoes, sliced
1 lemon, quartered
Method
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Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four-five thick fingers.
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Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
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Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
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Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.
