A sweet summer salad with a spicy kick, this is the perfect light lunch to enjoy in the sunshine.
1 Egg, beaten
85g White breadcrumbs
1 Lemon zest and juice
1 tsp Dried oregano, thyme, basil
Preference Olive oil
400g Skinless cod, sliced into 12 strips
4 tbsp Mayonnaise
140g Frozen peas, cooked and cooled
100g Baby spinach
Step 1 Heat oven to 200ºC/180ºC fan/gas 6.
Step 2 Add the lemon zest; oregano to the breadcrumbs and season with salt ; pepper then pour the breadcrumbs onto a plate.
Step 3 Crack the egg onto a separate shallow plate and lightly beat.
Step 4 Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, and then roll them in the breadcrumbs and transfer to the baking sheet.
Step 5 Bake the fish fingers for 20 minutes, until golden brown.
Step 6 Whilst the fish fingers are cooking, mix the mayo with a squeeze of lemon juice.
Step 7 Toss the spinach leaves and peas with a squeeze lemon juice and add a dash of oil.
Step 8 Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.