Ingredients
- 2 tablespoon whole wheat flour (wholemeal plain)
- 1 large egg (60 gram)
- 2 tablespoons fat-free milk
- 30 grams breadcrumbs (1/2 cup fresh, made from sourdough bread)
- 1 tablespoon parsley, chopped
- 1 tablespoon dill, chopped
- Lemon zest (zest of 1/2 lemon)
- 2 (200 grams) snapper fish fillets (each fillet 200 grams, pieces of snapper boneless white fish fillets
- Olive oil cooking spray
- 2 teaspoons mayonnaise, fat-free
- 1 tablespoon fresh orange juice
- Freshly ground black pepper
- 60 grams coleslaw mix (1 cup fine cut coleslaw)
- 2 (140 grams) bread buns (70 gram each roll multigrain rolls, split in half)
- Cucumber (1/2 small Lebanese cucumber, peeled into ribbons)
How to Make
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Step 1: Preheat oven to 200C fan forced.
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Step 2: Line a baking tray with baking paper.
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Step 3: Put flour on a plate, whisk egg and milk in another bowl and combine breadcrumbs. herbs and lemon in a third shallow bowl.
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Step 4: Dip fish into flour, then egg and then lightly in the breadcrumbs and then place on lined tray and spray with oil and bake for 10 to 12 minutes or until cook through.
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Step 5: Meanwhile, whisk mayonnaise and orange juice in a small bowl and season with pepper and add the coleslaw and toss to combine.
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Step 6: Add coleslaw to base of each roll and top with cucumber and fish and serve with top of the roll.
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Step 7: TIP - replace fish with skinless chicken breast fillet and cucumber with snow pea sprouts.
We hope you enjoy this recipe!
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