Fish Fingers in Fillo

Ingredients

• 500g white fish like flathead, snapper, blue cod fillets (cut into 5-6cm pieces)
• 50g almond meal or breadcrumbs
• Zest of 1 lemon + juice of half
• 5 sheets of thick fillo pastry
• 50g butter, melted
• Salt
• Sesame seeds to garnish
• 4 tbs sour cream
• 2 tbs AYAM™ Sweet Chilli
• 2 sprigs dill, finely chopped
• Preheat oven at 200C°. Cut the fish fillets into 5-6cm batons (approx. finger length).
• Mix the almond meal with the lemon zest and salt. Roll the fish pieces into the almond meal until well coated.
• Place the fish fingers on a baking tray lined with baking paper. Bake in the oven for 10-12 minutes or until golden brown.
• Mix the sour cream with the lemon juice and add a dollop of the sweet chilli sauce to the centre. Sprinkle over dill and serve with the fish fingers.