This is a really fresh and delicious meal that works with any white fish. Ask your fishmonger what he’s got on offer and choose the freshest fish you can get your hands on.

Serves 2

Ingredients

• • 1 ripe avocado
• • 1 lemon
• • 1 punnet of cress
• • 1 tablespoon extra virgin olive oil
• • sea salt and freshly ground black pepper
• • 300g white fish fillets, skin off and pin-boned
• • 1 large egg, preferably free-range or organic
• • 4 tablespoons plain flour
• • olive oil

To make the salad

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• Halve the avocado around the stone, then scoop out the stone with a spoon and discard it • Peel the avocado halves and slice them lengthways
• Add the avocado to a bowl and squeeze over the juice of half a lemon

To make the salad

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• Use scissors to snip the cress into the bowl
• Add the extra virgin olive oil and a pinch of salt and pepper then gently mix together until evenly coated
• Cut the remaining lemon half into wedges

To prepare the fish goujons

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• Halve or slice each of the fish fillets lengthways into 2 or 3 long strips, about 2 to 3cm thick (depending on the size of your fish fillets) – try to make sure they’re all a fairly even size so that they’ll cook in the same time
• Crack the egg onto a plate and beat it with a fork
• Put the flour on another plate and mix it with a good pinch of salt and pepper

To prepare the fish goujons

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• Gently dip a piece of fish into the beaten egg
• Let any excess egg drip off then dip it in the flour, turning it until evenly coated
• Gently shake off any excess flour then place on a tray and repeat with the remaining pieces of fish

To cook your fish goujons

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• Put a large frying pan on a medium heat
• Add a splash of olive oil then fry the fish goujons for 2 to 3 minutes on each side, or until golden brown and cooked through
• Serve the fish goujons with the avocado and cress salad and lemon wedges on the side for squeezing over