Lemon sole fingers
Prep:
15 mins
Cook:
15 mins
Baked lemon sole fish fingers with a delicious fresh salsa.
50g plain flour
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 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
A pinch of sugar
Preheat the oven to 200°C / 400°F / Gas mark 6.
Lightly grease a large baking tray.
Mix the flour with some salt and pepper in a wide bowl.
Working in batches, coat the fish strips in the flour, egg and then breadcrumbs.
Arrange in a single layer on the baking tray.
Drizzle over a little olive oil and bake for 10 minutes, turning over halfway until the fish is firm and cooked through.
To make the salsa, halve and stone the avocado and use a teaspoon to scoop the flesh into a bowl.
Gently mix with the other ingredients and season to taste with salt and pepper.
Serve the baked fingers directly with a generous portion of the salsa and some chips if you like.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Eggs, Fish, Vegetables, Sugar, Oil, Bread, Herbs
Recipe Type
Family Dinners, Kids Food
Level of Difficulty
Easy
