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Fish finger and pickled pink onion panini recipe

Fish finger and pickled pink onion panini recipe

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The humble fish finger is brought to the next level with a simple but super combo of pickled red onion and creamy tartare sauce. Sandwiched in a crusty panini and garnished with a crisp watercress, rocket and spinach salad. You won't be disappointed making this as your go-to lunchtime sandwich. See method

  • Makes 2
  • Takes 20 mins
  • 641 calories / serving


  • 1 Tesco Finest Rosanna pink onion, thinly sliced
  • 100ml red wine vinegar
  • 1 tbsp caster sugar
  • ¼ tsp salt
  • 4 Tesco Finest chunky cod fillet fish fingers
  • 2 paninis, halved
  • 8 slices of cucumber, finely chopped
  • 2½ tbsp Tesco Finest tartare sauce
  • A handful of watercress, rocket & spinach salad
If you don't have cod, try using another white fish

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    3g 16%
  • Sugars

    12g 13%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 77.3g Protein 29g Fibre 5.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put 1 thinly sliced pink onion* in a colander and pour over boiling water; drain. Mix 100ml red wine vinegar, 1 tbsp caster sugar and ¼ tsp salt in a bowl, stirring until the sugar has dissolved. Add the onion, toss, then cover and set aside to pickle.
  2. Put 4 cod fish fingers on a baking tray and cook to pack instructions, adding 2 halved paninis, cut side up, for the last 3 mins of cooking time. Set aside to cool a little. Meanwhile, cut 8 slices of cucumber, finely chop and stir into 2½ tbsp of tartare sauce; season with black pepper. Divide the tartare sauce mixture between the paninis.
  3. Add ¼ of the pickled pink onion rings, top with 2 fish fingers and a handful of watercress, rocket & spinach salad (from an 80g pack). Top with the other half of the panini to serve.

*If you can’t find pink onions, sweet onions will work just as well in this recipe.

See more Fish recipes

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