Gordon says: 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

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
3tbsp olive oil, plus extra for drizzling
Small handful of coriander, chopped
A pinch of sugar
Sea salt and freshly ground black pepper

1. Preheat the oven to 200ºC/400F/gas 6 and lightly grease a large baking sheet.
2. Mix the flour and seasoning in a wide bowl.
3. 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.
4. 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.
5. 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.
5. Serve the baked goujons immediately with the tomato salsa.

Recipe created by Gordon Ramsay for Barnarado's Big Toddle 2008. To take part, visit www.bigtoddle.co.uk or www.barnardos.org.uk/believe

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Fish finger sandwich
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Gordon Ramsay

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