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4 skinless lemon sole fillets
25 g plain flour
½ teaspoon ground paprika
salt and freshly ground black pepper
2 eggs, beaten
100 g panko or coarse dried breadcrumbs
1 tablespoon oil
8 tablespoons Newman’s Own Thousand Island Dressing
4 large soft brown rolls or 8 slices crusty wholemeal bread
Preheat the oven to 200ºC, Gas Mark 6. Cut the lemon sole into about 2 cm thick strips. Place the flour in a small bowl and stir in the paprika and seasoning. Place the eggs in another bowl and place the breadcrumbs on a plate. Dip the fish in the flour, then the egg and finally coat in the breadcrumbs.
Brush the oil over a non- stick baking sheet, then add the fish fingers. Cook in the oven for 10 – 12 minutes, turning halfway through, until lightly golden and cooked through.
Spoon some of the dressing onto the base of the bread, top with a large handful of rocket leaves, top with the fish fingers, then drizzle with more sauce to taste. Serve immediate