4 large firm white fish fillets (blue eye, flake etc), cut into thick strips
60g Western Star Salt Reduced Butter, melted
Tatare sauce and crispy green salad, for serving
Method
Combine breadcrumbs, parsley, parmesan and lemon rind in a large bowl
Toss fish strips in melted butter, then toss in breadcrumb mixture. Shake off excess crumbs and place fish onto baking paper lined oven trays. Bake at 220°C for 10-15 minutes or until fish fingers are crisp, cooked and golden
Serve warm fish fingers with tartare sauce and green salad
