4 frozen crumbed lemon-flavoured fish fillets
2 cups shredded iceberg lettuce
1 medium avocado, sliced
4 long white rolls, split
1/4 cup tartare sauce
2 tablespoons sweet chilli sauce
Preheat oven to 190ºC/170ºC fan-forced. Place fish on a lightly greased baking tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until golden and cooked through.
Divide lettuce and avocado between roll bases. Top with fish, tartare and sweet chilli sauces. Top with roll tops.
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