Serves 4, prep and cook time 30 minutes
Ingredients
- 550g boneless, firm white fish fillets, cut into 12 pieces
- 1/3 cup (35g) plain flour
- 2 egg whites, beaten lightly
- ½ cup (35g) fresh breadcrumbs
- ½ cup (80g) cornflake crumbs
- 1 teaspoon garlic salt
- 1½ teaspoons lemon pepper
- 2/3 cup (200g) mayonnaise
- 1/3 cup chopped dill, plus extra, to serve
- 2 small baguettes
- 4 butter or oakleaf lettuce leaves
- Lemon wedges, to serve
Method
- Preheat oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper.
- Toss fish in flour; shake away excess. Coat fish in egg whites, then in combined breadcrumbs, cornflake crumbs, salt and lemon pepper. Place fish in a single layer on the prepared tray; bake for 15 minutes or until cooked through.
- Meanwhile, combine the mayonnaise and dill in a small bowl.
- Cut each baguette in half, then slice in half lengthways, not cutting all the way through. Divide the fish, mayonnaise, extra dill and lettuce leaves among baguettes. Serve with a squeeze of lemon.
Not suitable to freeze or microwave.
