Preheat you oven to 360°F (180°C)

• Start by placing the fish fingers on a baking tray to cook in the oven (around 14 mins in my case).
• Roughly chop the capers and add them to a mixing bowl with the mayonnaise and juice of ¼ to ½ a lemon, depending on preference. . Stir to combine. If you love the briney/salty flavour of capers, add ½ tsp of the brine from the jar into the caper mayo.
• Toast your thick slices of white bread for 1-2 minutes, until lightly toasted (we only want a light toast here!
• Add a layer of caper mayo onto each slice of lightly roasted bread, then to the bottom piece, add a layer of lettuce, fish fingers, red onion, gherkins and a crack of black pepper. Add the top slice of bread and slice through the middle to serve