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10 minutes
25 minutes
35 minutes
- 4 frozen crumbed fish fillets
- 2 small Lebanese cucumbers
- 8 butter lettuce leaves
- 1 small avocado, sliced
- 4 long white bread rolls, split, toasted
- 81.68 gm whole-egg aioli
- 1. Preheat your oven to 190ºC/170ºC fan-forced. 2. Arrange the fish fillets on a non-stick baking tray. 3. Bake the fish for 20-25 minutes, flipping them halfway through, until they are fully cooked.
- Create delicate cucumber ribbons by using a vegetable peeler to peel the cucumbers.
- Distribute the lettuce and avocado evenly on the bottom halves of the rolls. Layer with the fish, cucumber slices, and a generous dollop of aioli. Complete with the top halves of the rolls. Serve and enjoy!
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