Serves 4 | 10 minutes prep | 20 minutes cooking time
- 1 egg
- 85g wholemeal breadcrumbs (2 slices), made from 1 day-old bread
- 1 tsp smoked paprika
- 1 tsp dried oregano
- zest 1 lemon (the juice of which can be added to mayonnaise to jazz it up)
- 400g skinless sustainable white fish, sliced into 12 strips
Heat oven to 200°C (180°C fan assisted). Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano, paprika and some salt and pepper (to taste).
Brush a nonstick baking sheet with half a tablespoon of oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 mins until golden.
Squeeze some lemon into the mayonnaise - dip and enjoy!