280 g
Crumbed Basa
(Contains: Fish, Gluten, Soy, Wheat;)
100 g
Bacon
2 packet
Tartare Sauce
(Contains: Eggs;)
1
Tomato
1
Baby Cos Lettuce
1 packet
Capers
1
Cucumber
4
Sliced Sourdough
(Contains: Gluten, Soy, Wheat, Milk; May be present: Sesame, Milk, Almond, Hazelnut, Eggs, Lupin.)
1 packet
Fetta Cubes
(Contains: Milk;)
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon, turning, until golden, 4-5 minutes. Transfer to a paper-towel lined plate and cover to keep warm. • Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a second paper towel-lined plate and season with salt.
• Meanwhile, roughly chop tomato and cucumber. Trim baby cos lettuce (see ingredients), then separate leaves. • In a small bowl, combine tartare sauce and capers (see ingredients).
TIP: capers have a strong flavour – add less if desired.
• Toast or grill sourdough to your liking. • In a large bowl, combine tomato, cucumber and a drizzle of vinegar and olive oil. Crumble over fetta cubes. Season to taste.
• Spread toasted sourdough slices with tartare sauce. • Fill with crumbed fish, bacon and cos lettuce. • Serve speedy crumbed fish and bacon sandwich with fetta salad. Enjoy!