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
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.
