Lemon sole fingers

Prep: 15 mins
Cook: 15 mins
Lemon sole fingers
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

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