Gluten Free(1)
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Impress your guests with our delicious range of dishes - perfect to share with friends


Ingredients

  • 2 Birds Eye Haddock Fish Fingers

  • 2 Birds Eye Haddock Fish Fingers
  • 1 ciabatta
  • 1 poached egg
  • 1 tomato
  • 1/4 lettuce
  • 1tbsp low fat yoghurt
  • 1/4 avocado
  • 1 lemon

PIZZA WITH SALAMI AND PROVOLONE OLIVES

1

Put the Birds Eye Fish Fingers under the grill for 12-15. Then bring a pan of water to the boil.

2

Halve the ciabatta.

3

Mix the shredded lettuce with the yoghurt and season with lemon juice.

4

Spread this on both pieces of bread.

5

Turn the water down and poach the egg in the simmering water for 2-3 mins to your preference.

6

Take the water off the heat.

7

Place the sliced tomato and avocado on one piece of bread and top with the grilled fish finger. Retrieve the egg from the water and place on top.

8

Carefully lay the other piece of bread on top and serve.

Serving tip
Birds Eye potato waffles or some wedges

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