Baked Fish Fingers

A meltingly moist fish finger coated in crunchy breadcrumbs Simply baked for a lighter version of a family favourite.

Key Details

  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Difficulty: Easy

Ingredients

  • 1 egg
  • 85g breadcrumbs 
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 lemon, zest of
  • 400g sustainable white fish, sliced into fingers 

  • 1 egg
  • 85g breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 lemon, zest of
  • 400g sustainable white fish, sliced into fingers

Preheat the oven to 180°C/350°F/gas 4.

We are going to pané (breadcrumb) our fish fingers. In one bowl whisk your egg and in another mix together your breadcrumbs, paprika, oregano, lemon zest and a generous seasoning of salt and pepper. In the same order, dip your fish – first egg, then breadcrumbs.

Get each fish finger nice and coated and place them onto a lightly oiled baking tray.

Drizzle a touch more oil over the top for added crunch and into the oven for 20 minutes. Turn them over halfway so they are lovely and golden on both sides. Enjoy!