Kids will love these baked fish fingers, which offer a healthier alternative to fish and chips, especially when served with a fresh tomato salsa. You could also serve a side of baked sweet potato wedges
Ingredients
- 50g plain flour
- Sea salt and freshly ground black pepper
- 300g skinned lemon sole fillets (or any white fish), sliced into strips
- 1 large egg, beaten
- 40-50g Panko (or regular) breadcrumbs
- Olive oil to drizzle
For the tomato salsa:
- 1 ripe avocado
- 2 vine-ripened plum tomatoes, chopped
- 1 small red onion, finely chopped
- Juice of 1 lime
- 3tbsp olive oil, plus extra for drizzling
- Small handful of coriander, chopped
- A pinch of sugar
- Sea salt and freshly ground black pepper
WEIGHT CONVERTER
Method
- Preheat the oven to 200ºC/400F/gas 6 and lightly grease a large baking sheet.
- Mix the flour and seasoning in a wide bowl.
- Working in batches, coat the fish strips in the seasoned flour, egg and then breadcrumbs, in that order. Arrange in a single layer on the baking sheet.
- Drizzle the goujons with a little olive oil and bake for about 10 mins, turning over halfway until the fish is firm and cooked through.
- Meanwhile, make the salsa. Halve and stone the avocado and use a teaspoon to scoop chunks of flesh into a bowl. Gently mix with the other ingredients and season to taste with salt and pepper.
- Serve the baked goujons immediately with the tomato salsa.
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