Plaice goujons with sweet potato wedges

Makes 2 portions. Suitable for 12 months+


100g skinned plaice fillet

1 tbsp plain flour

1 egg, beaten

50g fresh white breadcrumbs

1 sweet potato

Spray vegetable oil



  • Step 1

    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.

  • Step 2

    Peel the sweet potato then cut into even sized wedges. Place in a roasting tin, spray with the oil and roast for 10 minutes.

  • Step 3

    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.

  • Step 4

    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.