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.


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


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