Ultimate fish finger sandwich

Ultimate fish finger sandwich


  1. Put the Birds Eye Fish Fingers under the grill for 12-15 mins. Then bring a pan of water to the boil.
  2. Halve the ciabatta.
  3. Mix the shredded lettuce with the yoghurt and season with lemon juice.
  4. Spread this on both pieces of bread.
  5. Turn the water down and poach the egg in the simmering water for 2-3 mins so it is still soft in the middle, but not runny.
  6. Take the water off the heat.
  7. Place the sliced tomato and avocado on one piece of bread and top with the grilled fish finger. Retrieve the egg from the water and place on top.
  8. Carefully lay the other.



Nothing quite beats the satisfaction of a warm fish finger sarnie


2 haddock fillet fish fingers
1 ciabatta
1 poached egg
1 tomato
1/4 lettuce
1tbsp low fat yoghurt
1/4 avocado
1 lemon


Time: 5 mins
Serves: 1
Nutrition: n/a