|1 x 500 g||Sea Harvest Crisp & Chunky — Haddock|
|1||spring onion — finely chopped|
|1 tbsp||flat leaf parsley — chopped|
|1 tbsp||pickle juice|
|1 tbsp||baby capers|
|2 tsp||Tabasco sauce|
|zest and juice of a||lemon|
|salt and pepper to taste|
|1 large||french loaf — halved and sliced lengthways|
|100 g||iceberg lettuce — shredded|
|2 large||tomatoes — sliced|
|1/2 cup||sweet and sour pickles — sliced|
|1 large packet||crisps|
Preheat the oven to 180 ºC.
Place the Sea Harvest Crisp & Chunky Haddock onto a baking tray from frozen. Cook until golden brown. Tip: fish can also be cooked in an airfryer.
Mix all the ingredients for the sauce together and whisk well to combine.
Sauce up both sides of the French loaf generously with the remoulade on both sides. Put a layer of lettuce onto the loaf and then top with tomatoes and pickles. Lay the slightly cooled Crisp & Chunky Haddock fillets down and top with extra lettuce. Tuck in!