Spicy Fish Goujons in Lettuce Cups
Spicy Fish Goujons in Lettuce Cups



  • 700g carrot batons
  • 2 tsp cumin seeds
  • 1.5 tbsp olive oil
  • 1 tbsp harissa paste
  • 2 eggs, beaten
  • 500g lemon sole (or other white fish) fillets, cut into thick strips
  • 85g seasoned white breadcrumbs
  • 1 tbsp tahini
  • 1 lemon, juice only
  • 16 Baby Gem lettuce leaves
  • 4 sliced spring onions
  • Preheat the oven to 220C. Toss the carrots with the cumin seeds and oil, season well, and bake for 30 mins. Meanwhile, grease a baking tray and stir the harissa into the egg with some seasoning. Tip in the fish strips, then dip into the breadcrumbs and bake in the tray for 12 mins.
  • Mix the tahini with some seasoning, then add the lemon juice with 1 tbsp of water to make a drizzling dressing. Divide the lettuce leaves between 4 plates, place the roast carrots and goujons inside, add the spring onions, and dress with the tahini sauce. Serve immediately.
30 mins
4 serving

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