SERVES 4
INGREDIENTS:
For the fish fingers
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600g approx skinless firm white fish fillets (haddock, cod or sea bream)
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1 egg
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130g ground almonds
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Grated zest of 1 lemon (reserve the juice for the sauce)
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A pinch of cayenne pepper
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Pinch of salt and pepper
Tartare Sauce
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6 tbsp dairy-free coconut yogurt or full-fat Greek yoghurt
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Juice of 1 lemon
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1 tbsp capers
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1 shallot, finely diced
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Large handful flat-leaf parsley
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Pinch of salt
METHOD
1. Preheat the oven to fan 210°C and line a baking tray with baking parchment.
2. Slice the fish fillets into finger size portions.
3. Whisk the egg in a bowl, then place the ground almonds in another bowl and season with the lemon zest and cayenne.
4. Dip each fish finger into the beaten egg and then into the ground almonds mix, so that they are fully coated, before placing on the prepared baking tray.
5. Bake in the oven for 15 minutes until golden brown.
6. Serve with a squeeze of lemon and a sprinkling of salt.
7. While the fish is in the oven make the tartare sauce by combining all the ingredients in a small food processor and pulse until just combined.
8. Check that the fish is cooked through and serve with the sauce and salad leaves.
