Gordon Ramsay’s lemon sole goujons recipe

Click to rate
(328 ratings)
Sending your rating
serves: 4
  • We earn a commission for products purchased through some links in this article.
  • 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


    • 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.

    Click to rate
    (328 ratings)
    Sending your rating

    Related Recipes