in Recipes

Fish finger pita

updated

Spread the love

Ingredients for 4 servings:

  • 12 fish fingers, frozen
  • 4 pita bread(s) for baking
  • 1 avocado(s)
  • 1 romaine lettuce (lettuce heart)
  • 4 tbsp tartar sauce
  • some lemon juice
  • some salt and pepper
  • some cayenne pepper
  • 1 tomato(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 180°C (160°C fan-assisted oven). Bake the fish sticks according to the package instructions. 5 minutes before the end of the cooking time, add the pita bread and bake. Meanwhile, halve the avocado, remove the pit, scoop out the flesh, and cut into wedges. Season with lemon juice, a little salt, pepper, and cayenne pepper. Trim and wash the lettuce, then tear into bite-sized pieces. Wash, trim, and slice the tomato. Cut open the pita bread and fill with lettuce, tomato, avocado, tartar sauce, and fish sticks.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leek and ham rice with cheese sauce

Stuffed zucchini