Gordon Ramsay's Lemon Sole Goujons
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, lightly drizzled with a little olive oil and seasoning.
Serves 4 little ones
For the goujons:
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
3 tbsp olive oil, plus extra for drizzling
small handful of coriander, chopped
pinch of sugar
sea salt and freshly ground black pepper
Recipe:
- Preheat the oven to 200˚C/Gas 6. 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. Arrange in a single layer on the baking sheet.
- Drizzle the goujons with a little olive oil and bake for about 10 minutes, 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.
