3 thick white fish fillets, such as cod or haddock (about 400g total)
50g plain flour
100g panko or dried breadcrumbs
1 lemon, zested (reserve the juice for the tartare)
1 small dill sprig, chopped (or use ½ tsp dried oregano)
1 large egg
6 tbsp mayonnaise
1 tbsp finely chopped gherkins
1 tbsp finely chopped capers
1 ½ tbsp finely chopped dill
1 ½ tbsp lemon juice
4 tortilla wraps
1 cucumber, peeled into long ribbons
1 romaine lettuce, shredded
4 ripe, juicy tomatoes, sliced
1 lemon, quartered
Heat oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment and put in the oven to heat up. Slice each fish fillet into four - five thick fingers.
Tip the flour into a bowl and season with black pepper. Crack the eggs into a second bowl and lightly beat with a fork. Tip the breadcrumbs, zest and dill into a third shallow bowl and mix together. Dip the fish into the flour, then the egg, then the breadcrumbs.
Bake the fish fingers on the hot tray for 20 mins, turning once. While the fish fingers are baking, mix all the tartare sauce ingredients together and season to taste.
Let everyone help themselves, starting with a dollop of tartare sauce on a wrap, followed by the crunchy fish and the salad. Finish with a squeeze of lemon.