• 6 pieces frozen oven-bake crumbed fish fillets
• 6 long fresh bread rolls
• 1 baby cos lettuce, leaves separated
• 2 vine-ripened tomatoes, thinly sliced
• Yoghurt & Cucumber sauce, to serve
YOGHURT & CUCUMBER SAUCE
Place ½ cup yoghurt into a bowl. Add I diced Lebanese cucumber and stir gently to combine.
Preheat oven to 210°C and cook fish for 15-20 minutes or until golden and crispy.
Meanwhile, slice bread rolls lengthways through the top centre to make
an opening. Lightly spread with butter, if desired. Fill each roll with cos lettuce leaves and tomatoes.
Remove fish from oven and cut in half lengthways. Place two halves of fish into each roll and dollop with the Yoghurt & Cucumber sauce. Season with pepper.