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Image for Recipe - Scandi-Style Fish Finger Roll

Scandi-Style Fish Finger Roll

Image for Recipe - Scandi-Style Fish Finger Roll
  • Time preparation 5 minutes
  • cook time 15 minutes
  • Serve Serves 1

Looking for something quick and satisfying? It’s hard to beat a fish finger sandwich! Although this recipes is for one person, you can easily scale up the ingredients depending on how many people you’re serving.

Recipes taken from Meals For One by WW (£8.95), available exclusively online at weightwatchersshop.co.uk
  • 2 cod fish fingers
  • ½ tbsp chopped fresh dill
  • ½ tbsp finely chopped fresh flat-leaf parsley
  • 1 tsp capers, drained, rinsed and finely chopped
  • 2 cornichons, finely chopped
  • 1 anchovy fillet, finely chopped
  • 1 tsp lemon juice
  • 1 tbsp fat-free natural yogurt
  • 1 tbsp creamed horseradish sauce
  • 60g soft white bread roll, split
  • Salad leaves, to serve

Preheat the oven to 220°C/Fan 200°C/Gas mark 7. Put the fish fingers onto a small baking tray and bake for 12-15 minutes, turning halfway, until crisp and golden. Let cool a little then cut in half lengthways.

Meanwhile, mix together the dill, parsley, capers, cornichons anchovy and lemon juice in a small bowl, then season to taste. In a separate small bowl, combine the yogurt and horseradish.

Toast the bread roll and spread the horseradish sauce over the bottom half. Top with the fish fingers, spoon over the herb mixture, then top with the remaining bun half and serve with the salad leaves on the side.

Ingredients

  • 2 cod fish fingers
  • ½ tbsp chopped fresh dill
  • ½ tbsp finely chopped fresh flat-leaf parsley
  • 1 tsp capers, drained, rinsed and finely chopped
  • 2 cornichons, finely chopped
  • 1 anchovy fillet, finely chopped
  • 1 tsp lemon juice
  • 1 tbsp fat-free natural yogurt
  • 1 tbsp creamed horseradish sauce
  • 60g soft white bread roll, split
  • Salad leaves, to serve

Method

Preheat the oven to 220°C/Fan 200°C/Gas mark 7. Put the fish fingers onto a small baking tray and bake for 12-15 minutes, turning halfway, until crisp and golden. Let cool a little then cut in half lengthways.

Meanwhile, mix together the dill, parsley, capers, cornichons anchovy and lemon juice in a small bowl, then season to taste. In a separate small bowl, combine the yogurt and horseradish.

Toast the bread roll and spread the horseradish sauce over the bottom half. Top with the fish fingers, spoon over the herb mixture, then top with the remaining bun half and serve with the salad leaves on the side.

Still hungry? Why not have another course

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