• 1 teaspoon smoked paprika
  • 50g fresh breadcrumbs
  • 450g cod fillet or loin, cut into chunky fingers
  • 25g plain flour
  • 1 large free range egg, beaten
  • 1 tablespoon olive oil
  • 60g Taste the Difference tomato & chilli chutney
  • 60g mayonnaise
  • 1 x pack 4 Sainsbury's ciabatta rolls, halved and toasted
  • ½ x 75g pack watercress


  1. 1

    Mix the paprika and breadcrumbs together in a bowl. Dip the cod fingers into the flour, followed by the beaten egg and the breadcrumbs, and set aside.

  2. 2

    Heat the olive oil in a large frying pan. Cook the cod fingers over a medium heat for 4-5 minutes on each side until golden and cooked through.

  3. 3

    Mix the chutney and mayonnaise together. Place a tablespoon of chutney on 4 of the ciabatta halves, followed by a small handful of watercress.

  4. 4

    Top with the cod fingers and the remaining ciabatta halves, then serve.

Nutritional Details

Each serving provides
  • Energy 2232kj 533kcal 27%
  • Fat 20.0g 29%
  • Saturates 3.2g 16%
  • Sugars 7.2g 8%
  • Salt 1.8g 30%

% of the Reference Intakes

Back to top