Ingredients:
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4 Frozen crumbed fish fillets
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2 small Lebanese cucumbers
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8 butter lettuce leaves
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4 Brumbys’ long white rolls, split, toasted
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1/3 cup whole-egg aioli
Method:
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Step 1:
Preheat oven to 190ºC/170ºC fan-forced. Place fish fillets on a non-stick baking tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until cooked through.
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Step 2:
Using a vegetable peeler, peel cucumbers into ribbons
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Step 3:
Divide lettuce and avocado between roll bases. Top with fish, cucumber and aioli. Top with roll tops. Serve.
Step 1:
Preheat oven to 190ºC/170ºC fan-forced. Place fish fillets on a non-stick baking tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until cooked through.
Step 2:
Using a vegetable peeler, peel cucumbers into ribbons
Step 3:
Divide lettuce and avocado between roll bases. Top with fish, cucumber and aioli. Top with roll tops. Serve.
