Instructions

1. 1

   Preheat the oven to 220ºC, gas mark 7. Cut the fish into about 12 thick equally-sized strips. Mix the breadcrumbs, parsley and tomato pesto together in a bowl until combined. Place the breadcrumb mixture, flour and beaten egg in 3 separate shallow bowls. Coat each piece of fish first in the flour, then in the egg and finally, roll in the breadcrumbs.

   
   

2. 2

   Place the fishfingers on a non-stick baking sheet and cook in the oven for 8-10 minutes until lightly golden and crisp. Serve the fishfingers with oven chips and peas, cooked according to pack instructions.

   
   

Ingredients Buy ingredients

• 100 b Breadcrumbs
• 450g Cod Fillets
• 2 tbsp Tomato Pesto
• 20g Fresh Parsley, chopped
• 3 tbsp Plain Flour
• 2 large Eggs, beaten

Serves 4

Total time required 25 mins

• Preparation time: 15 mins
• Cooking time: 10 mins