Even the fussiest should be fans!


  • 1 egg, beaten
  • 85g white breadcrumbs, made from day-old bread
  • 400g skinless sustainable white fish and/or salmon, sliced into 12 strips
  • Zest of one lemon
  • 2 lemon wedges
  • For the Homemade Mushy Peas:
  • 200g frozen peas
  • Handful fresh mint leaves – roughly chopped
  • 1 tsp butter
  • A little milk or cream
  • Salt and pepper


  1. Heat oven to 200C/180C fan/gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs and season with salt and pepper.
  2. Line a baking sheet with baking parchment. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 minutes until golden.
  3. Tip: To make these delicious fish fingers a little more exciting for non-fussy eaters, add 4 tablespoons of grated parmesan to the breadcrumbs.
  4. Tip: Make sure that the fish has no bones as bones often put fussy eaters off eating fish.
  5. To make the pea purée, cook the peas according to the instructions on the pack.
  6. Place in a blender with the mint, butter and a little salt and pepper. Blend quickly until desired consistency. If the mixture is too thick add a little milk or cream.
  7. Set aside and keep warm. (If you do not have a blender you can mash the peas with a potato masher or fork and add in the chopped mint, for a more firmly textured mix.)
  8. Serve the fish fingers with a wedge of lemon and pea purée.