Ingredients
8 total- 500g M&S Only 4 Ingredients Olive Oil Potato Wedges
- 10 M&S Frozen Fish Fingers
- 4 tomatoes, finely diced
- 1 red onion, thinly sliced
- 10g parsley, finely chopped
- 4 white pitta breads
- 1 tbsp M&S Greek Seasoning
- 100g M&S Collection Tartare Sauce
Method
6 stepsStep 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Spread the potato wedges over a large baking tray and roast for 25–30 mins, turning them once halfway through.
Step 2
When the wedges have been cooking for 15 mins, clear a little space on the tray to add the fish fingers, then return the whole tray to the oven to bake for a further 15 mins until everything is golden and crisp.
Step 3
Meanwhile, mix the tomatoes, red onion, and parsley in a bowl, then season well.
Step 4
Pop the white pitta breads into the oven for the final few mins of cooking time to warm through gently, then carefully slice them in half.
Step 5
As soon as the tray comes out of the oven, toss the hot potato wedges in the M&S Greek Seasoning until they are evenly coated.
Step 6
To assemble, stuff each warm pitta half with a generous spoonful of tartare sauce, a spoonful of the fresh tomato and onion salad, and the crispy fish fingers. Serve with the seasoned potato wedges on the side.