Makes
4
Prep Time
5 minutes
Cooking Time
25 minutes
Ingredients
- 425g packet Birds Eye Oven Bake Fish – Lemon Crumb
- 4 crusty bread rolls, cut in half
- Oil spray
- ¼ cup tartare sauce
- 4 slices canned pineapple
- Rocket, beetroot slices and cucumber and carrot ribbons, for serving
Method
STEP 1Cook 4 frozen Birds Eye Oven Bake Fish following packet directions.
STEP 2
Meanwhile, spray cut side of bread roll halves with oil spray. Heat a grill plate over high heat and add bun halves and pineapple slices. Grill until bread is crisp and pineapple is lightly charred on both sides.
STEP 3
Spread tartare sauce on the bottom of each bun and top with rocket. Add cooked fish fillets, beetroot, pineapple slices, carrot and cucumber ribbons. Relace bun lids. Serve immediately.
Tips
Use a vegetable peeler to make carrot and cucumber ribbons.