Hale and hearty

Power up with Ross Edgley’s healthy fare Fish finger sandwich with celeriac and caper remoulade

INGREDIENTS

■ 15g white flour

■ Sea salt and freshly

ground black pepper

■ 15g panko breadcrumbs

■ 1 egg, beaten

■ 1 cod loin fillet

■ Light spray oil,

for cooking

■ 1 panini roll

■ Handful of rocket

1

Preheat the oven to 200°C/180°C fan/gas mark 6 and line a baking tray with parchment paper.

2

Start by breading the cod fillet. Fill one bowl with the flour and season with salt and pepper. Fill another bowl with the panko breadcrumbs and a third bowl with the beaten egg.

3

Pat the fish dry with a piece of kitchen towel. Dip the cod loin into the seasoned flour, then the egg (being careful to gently shake off any excess), and finally, in the breadcrumbs. Gently press the fish into the crumbs to make sure the fillet is thoroughly coated.

4

Place the cod fillet on the lined baking tray, spray

For the celeriac and caper remoulade

■ 80g celeriac,

coarsely grated

■ 15g capers

■ 40g Hellmann’s Lighter Than Light Mayonnaise

■ ½ tbsp lemon juice

■ 1 tsp wholegrain

mustard

with oil and bake for about 12-15 minutes or until the cod is just cooked and golden brown.

5

Meanwhile, make the remoulade by mixing the celeriac, capers, mayonnaise, lemon juice, mustard and a good pinch of pepper together in a bowl. Set aside until the fish has cooked.

6

Warm the panini by slicing it in half and placing it in the oven for a few minutes towards the end of the fish cooking time.

7

Assemble the fish finger sandwich by spooning the remoulade on the bottom half of the panini, followed by the rocket. Place the crispy fish fillet on top and pop on the panini top.