• 2 medium sweet potatoes, washed
  • 1 tbsp olive oil
  • 1 pkt fish fingers
  • 3 tbsp Sainsbury's lighter mayonnaise
  • 1 tbsp capers, drained and chopped
  • 1 gherkin, drained and chopped
  • 0.5 lemon, zested
  • 1 ciabatta loaf
  • 80 g pack watercress, spinach and rocket leaves, to serve
  • 2 tomatoes, sliced to serve


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6.

  2. 2

    Cut the sweet potatoes into chunky chips, place in a roasting pan with the oil and toss together. Cook for 30-35 minutes, turning halfway.

  3. 3

    Meanwhile, grill the fish fingers following pack instructions. Mix together the mayonnaise, capers, gherkin and lemon zest. Season to taste.

  4. 4

    Warm the ciabatta in the oven for a couple of minutes. Halve, then split each half. Fill with the homemade tartare sauce, fish fingers, salad leaves and tomato. Serve with the sweet potato chips.

Nutritional Details

Each serving provides
  • Energy 1164kj 278kcal 14%
  • Fat 13.2g 19%
  • Saturates 2.6g 13%
  • Sugars 2.6g 3%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 854kj/204kcal

Each serving provides

24.5g carbohydrate 2.8g fibre 10.8g protein

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