Gordon Ramsay's lemon sole goujons recipe

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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


  • 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




  1. Preheat the oven to 200ºC/400F/gas 6 and lightly grease a large baking sheet.
  2. Mix the flour and seasoning in a wide bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the baked goujons immediately with the tomato salsa.
Gordon Ramsay
Celebrity chef

Gordon Ramsay is a celebrity multi-Michelin starred chef. Born who in Scotland, he has restaurants all over the world including the UK, France, Singapore, Hong Kong and the United States. He’s a proud father-of-five and many of his recipes are particularly suited to if you’re entertaining for your family or a group of friends. He trained with some of the world’s most renowned chefs including Albert Roux, Marco Pierre White and Guy Savoy and opened his first restaurant, Restaurant Gordon Ramsay, in 1998.