Gordon Ramsay’s lemon sole goujons recipe

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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


  • 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


  • Preheat the oven to 200ÂșC/400F/gas 6 and 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, in that order. Arrange in a single layer on the baking sheet.

  • 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.

  • 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.

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(235 ratings)
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