Chunky fish fingers

7ProPoints®Value

Prep time: 10 min

Cook time: 15 min

Other time: 0 min

Serves: 4

Ingredients

	6 slice(s) Calorie Controlled Brown Bread
	400 g Cod, raw, (4 x 100g) each cut into long fingers
	1 medium (raw) Egg, whole, beaten
	250 g Peas, Fresh or Frozen
	12 1/2 g (as purchased) Mint, Fresh, (half a 25g pack)
	2 tablespoons Lemon Juice, (juice of half a lemon)
	4 tablespoons (heaped) Quark
	1 tablespoons Low Fat Natural Yogurt
	1 tablespoons Dill, Fresh
	1 teaspoons Capers, in Brine
	25 g Pickled Gherkins, drained, finely chopped

Instructions

• Put the bread into a processor and whiz to make crumbs. Transfer to a dish. Dip the cod pieces in the crumbs to coat, then the beaten egg, then back into the crumbs to coat thoroughly.
  
• Preheat the grill to medium high and grill the fish fingers for 10 mins, turning once.
  
• Meanwhile, simmer the peas into a pan of water for 3 mins or until tender. Drain, then whizz them in a processor briefly with the mint, until half puréed. Set to one side and keep warm.
  
• Mix together all the ingredients for the tartare sauce in a bowl and serve with the fish fingers and mushy peas.