Parmesan and herb fish finger roll

Serves 4


  • 1½ cups (375ml) breadcrumbs
  • Salt and milled pepper
  • ⅖ cups (100ml) grated Parmesan
  • 3 Tbsp (45ml) parsley, finely chopped
  • Grated peel of 1 lemon
  • 700g firm white fish fillets, trimmed and sliced into strips
  • Handful flour, for dusting
  • 3 Tbsp (45ml) Westfalia Garlic-Flavoured Avocado Oil, extra for drizzling
  • 4 rolls
  • 1 tub (200g) Westfalia Spicy Guacamole
  • 1 packet (30g) rocket


  1. Preheat oven to 200ºC.
  2. Mix breadcrumbs, seasoning, Parmesan, parsley and lemon peel together. Set aside.
  3. Dust fish with flour, brush with avocado oil and coat in breadcrumb mixture.
  4. Place goujons (fish strips) on a baking tray and bake for 10 minutes on each side or until golden and cooked through.
  5. Halve buns, drizzle with avocado oil and grill until golden.
  6. Divide fish fingers, rocket and Westfalia Spicy Guacamole between rolls.

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