Eat your heart out, all you presto- food outlets. My special fish- fillet burger is so important healthier and further succulent than anything you can order in. And it’s ready to eat in under thirty twinkles, making it a quick and easy supper when you get home from work.
MAKES 2
20g dried golden breadcrumbs
½ tsp garlic greasepaint
½ tsp onion greasepaint
2 cod loins, gentled dry
g plain flour
1 egg, beaten
Low- calorie cuisine spray
2 tbsp light mayonnaise
2 pickles, finely diced
tbsp finely diced knaveries
2 tsp finely diced fresh dill
2 tsp finely diced flat- splint parsley
Juice of 1 bomb
2 brioche burger buns
2 reduced- fat rubbish mates
lately ground black pepper
1. Preheat the roaster to 200 °C/ 180 °C Addict/ Gas 6.
2. Combine the breadcrumbs, garlic greasepaint and onion greasepaint. Place the flour and the beaten egg in two separate shallow coliseums.
3. Dip the cod in the plain flour and dust on all sides, also stroke the excess off.
4. Dip the cod in the egg and fleece unevenly, also dip into the breadcrumb admixture – again, icing they’re carpeted unevenly.
5. Place on a baking charger and spot with low- calorie cuisine spray. Singe in the roaster for around 20 twinkles, until cooked through and golden.
6. While the cod is riding, combine the mayonnaise, pickles, knaveries, dill, parsley, bomb juice and black pepper in a small coliseum.
7. smoothly toast the brioche buns, also ladle over half of the sauce, top with the fish and finish with the rubbish slices. ladle over the remaining sauce, top with the brioche bun and serve.