Fish finger and pickled pink onion panini recipe
The humble fish finger is brought to the next level with a simple but super combo of pickled red onion and creamy tartare sauce. Sandwiched in a crusty panini and garnished with a crisp watercress, rocket and spinach salad. You won't be disappointed making this as your go-to lunchtime sandwich.
See method- Makes 2
- Takes 20 mins
- 641 calories / serving
Ingredients
- 1 Tesco Finest Rosanna pink onion, thinly sliced
- 100ml red wine vinegar
- 1 tbsp caster sugar
- ¼ tsp salt
- 4 Tesco Finest chunky cod fillet fish fingers
- 2 paninis, halved
- 8 slices of cucumber, finely chopped
- 2½ tbsp Tesco Finest tartare sauce
- A handful of watercress, rocket & spinach salad
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Shop ingredientsEach serving contains
- Energy
- 2690kJ 641.0kcal
- Fat
- 23g
- Saturates
- 3g
- Salt
- 2.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 77.3gProtein 29.0gFibre 5.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Put 1 thinly sliced pink onion* in a colander and pour over boiling water; drain. Mix 100ml red wine vinegar, 1 tbsp caster sugar and ¼ tsp salt in a bowl, stirring until the sugar has dissolved. Add the onion, toss, then cover and set aside to pickle.
- Put 4 cod fish fingers on a baking tray and cook to pack instructions, adding 2 halved paninis, cut side up, for the last 3 mins of cooking time. Set aside to cool a little. Meanwhile, cut 8 slices of cucumber, finely chop and stir into 2½ tbsp of tartare sauce; season with black pepper. Divide the tartare sauce mixture between the paninis.
- Add ¼ of the pickled pink onion rings, top with 2 fish fingers and a handful of watercress, rocket & spinach salad (from an 80g pack). Top with the other half of the panini to serve.
- See more Fish recipes
