Fish fingers pita

Name: Fish fingers pita
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 packs (à 300 g) frozen fish fingers; 4 (80 g each) Pita pockets; 120 g Winter mixed salad mix (chiller cabinet); 100 ml Yoghurt dressing with fine herbs (with 40 % low-fat yoghurt); baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 packs (à 300 g) frozen fish fingers
4 (80 g each) Pita pockets
120 g Winter mixed salad mix (chiller cabinet)
100 ml Yoghurt dressing with fine herbs (with 40 % low-fat yoghurt)
baking paper

Directions

1
Place the fish fingers on a baking tray lined with baking paper without defrosting. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-17 minutes. Turn once after 10 minutes.
2
In the meantime, moisten pita pockets with water, toast and cut in half. (If you like, you can also fill them according to the package instructions.) Cover pitas with salad mix and fish sticks. Drizzle with dressing and serve.