• 2 medium sweet potatoes, washed
  • 1 tbsp olive oil
  • 250g fish fingers
  • 3 tbsp lighter mayonnaise
  • 1 tbsp capers, drained and chopped
  • 1 gherkin, drained and chopped
  • ½ lemon, zested
  • 1 ciabatta loaf
  • 80g watercress, spinach and rocket leaves, to serve
  • 2 tomatoes, sliced, to serve


  1. 1

    Preheat the oven to 200ºC/fan 180ºC/gas mark 6. 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.

  2. 2

    Meanwhile, grill the fish fingers according to the instructions on the packet. Mix together the mayonnaise, capers, gherkin and lemon zest and season to taste.

  3. 3

    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 and 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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