Fish goujons

Just a posh name for fish fingers really. Yummy for both baby and the rest of the family...

1 filet white fish (I use Basa)
1 slice bread (I use soy and linseed)
Parsley sprig
Thyme sprig
2 Sage leaves
Rosemary sprig
15g Parmesan
I egg
Flour for coating

(for the breadcrumbs)
Toast the bread in the toaster. When done place in a blender along with the herbs and Parmesan. Blend until the mixture resembles fine breadcrumbs.

Cut the fish into thin strips about 2-3cms wide. Coat each strip in flour. Grab a bowl and whisk up the egg. Dip each slice into the egg. Lastly have another bowl with your breadcrumbs in and dip each strip into the breadcrumb mixture until well coated.

These can either be shallow fried on a medium heat in olive oil in a frying pan or grilled on a medium heat. Depending on cooking method they should take about 10 - 15 mins to cook.