Ingredients
• 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.
Method
-
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.
