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£14.66/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6. Separate the fishcakes on a baking tray and bake for 10 minutes, then add the ciabatta rolls and bake for a final 10 minutes.
Meanwhile, mix the tartare sauce with the lemon zest, garlic and a good grinding of black pepper.
Split open the ciabatta rolls and lay the chargrilled peppers across the bases. Top each base with a dollop of tartare sauce, a fishcake and another generous spoonful of tartare sauce. Finish with a handful of watercress and the ciabatta lids.
Whizz leftover watercress into homemade soups to give them extra nutrients and a lovely peppery flavour.
Typical values per serving when made using specific products in recipe
Energy | 2,435kJ/ 580kcals |
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Fat | 22g |
Saturated Fat | 2.7g |
Carbohydrates | 72g |
Sugars | 13g |
Fibre | 6.3g |
Protein | 21g |
Salt | 3.1g |
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