Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the gluten free breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper.
Brush a non-
Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and a spoonful of the lemony mayo.
1 egg, beaten
85g gluten free white breadcrumbs
zest and juice 1 lemon
1 tsp dried oregano
1 tbsp olive oil
400g skinless sustainable white fish, sliced into 12 strips
4 tbsp mayonnaise
100g young leaf spinach