(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 220ºC (200°C fan). Start by cutting the loins into finger shapes about 1.5 wide and 10 cm or longer. Lay on a plate and sprinkle lightly with a pinch of salt. Set aside to firm up.
In a bowl, mix all the ingredients for the tartare sauce and place in the fridge until needed.
Time to make the fish fingers! Lightly grease a baking tray. In 3 shallow bowls, place the flour, beaten egg and breadcrumbs separately. Take a finger of fish and roll in the flour, coating fully, shake off any excess, and transfer to the egg to coat and into the breadcrumbs. Gently turn till coated and place on the tray. Repeat until all the fish is coated.
Place into the oven and cook for 15 mins or until crispy.
Meanwhile spread the Flora Light evenly onto the 4 slices of bread. Spread a tablespoon of the tartare sauce on two slices and the rocket across the other 2.
When the fish fingers are done, take out of the oven. Place them onto the rocket sides of bread. Place the last two slices on top and slice each sandwich in half. Serve immediately.