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Plaice Goujons With Sweet Potato Wedges


  • 100g skinned plaice/haddock/ cod or salmon fillet
  • 1 tbsp plain flour
  • 1 egg, beaten
  • 50g fresh white breadcrumbs
  • 1 sweet potato
  • 4 medium tomatoes
  • Small knob of butter
  • Handful of fresh basil or pinch of dried basil
  • Spray vegetable oil

For the salsa:

  • 3 medium tomatoes (approx 200g), ripe tomatoes, skinned, de-seeded and chopped with either a handful of basil or a pinch of dried. 1 tsp butter.


  • Preheat the oven to 190°C /Fan 170°C /Gas Mark 5. 
  • Slice the fish into strips and coat in the flour. 
  • Then roll in the egg, followed by the breadcrumbs until evenly coated and place in the fridge to chill for 10 mins.
  • Peel the sweet potato and cut into even sized thin strips. 
  • Place in a roasting tin, spray with oil and roast for 10 mins.
  • Spray the fish goujons with oil and add to the roasting tin. 
  • Bake for a further 15 mins or until the fish is golden and crisp. 
  • Turn over halfway through cooking and serve with tomato salsa.
  • To make tomato salsa - Add the butter to a pan, once melted add the chopped tomatoes and cook until mushy - blend then add in 3 tbsp canned sweetcorn, quarter of a red pepper, finely chopped. 

Recipe facts

  • 12+ months
  • Main meal
  • Party
  • 2 Servings