for 4 person

Fish fingers

400 g	halibut fillet, cut into strips approx. 3 cm wide
2 tbsp	olive oil
½ tsp	salt
70 g	panko breadcrumbs
½	organic lemon, use grated zest only

Fennel tartar sauce

50 g	fennel, diced
120 g	tartar sauce

How it's done

Fish fingers

Brush the fish with oil, season with salt. Mix the panko breadcrumbs and lemon zest in a deep dish. Toss the fish in the breadcrumbs in batches, press gently on the crumb coating, place on a baking tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 200°C.

Fennel tartar sauce

Mix the fennel with the tartar sauce, serve with the halibut fingers.

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