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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.
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.
- 100g breadcrumbs
- 450g cod fillets
- 2 tbsp tomato pesto
- 20g fresh parsley , chopped
- 3 tbsp plain flour
- 2 large eggs, beaten
Total time required
- Preparation time:
- Cooking time:
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3w+* Product life guaranteed for more than 3 weeks
Price per 10g: 33p
6+* Product life guaranteed for 6 days including delivery day, with an average of 10.5 days.
Price each: 33p
1m+* Product life guaranteed for more than 1 month
Price per 100g: £1.03
Price per 100g: 94p
3* Product life guaranteed for 3 days including delivery day, with an average of 3 days.
Typical price £2.86
Price per kg: £12.99
Recipe published with permission from Waitrose
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