Preheat the oven to 190ºC/ Fan 170ºC/Gas Mark 5. Slice the fish into strips and coat in the flour. Then roll first in the egg and then the breadcrumbs until evenly coated. Chill.
Peel the sweet potato then cut into even sized wedges. Place in a roasting tin, spray with the oil and roast for 10 minutes.
Spray the fish goujons with oil and add to the roasting tin. Bake for a further 15 minutes or until the fish is golden and crisp. Serve with tomato salsa.
Tomato salsa – Mix 1 (85g) sachet Cook at Home Tomato and Basil Sauce, together with 3 tbsp canned sweetcorn, quarter of a red pepper, finely chopped. Delicious served along side sausages, burgers or these fish goujons.
Haddock and cod work just as well for these goujons. You could even try salmon.