This recipe makes four servings, but the fish fingers can be frozen before they are cooked, then cooked from frozen; just add an extra 10 minutes to the cooking time.
Preheat the oven to 425 degrees. Brush a nonstick baking tray with a little of the olive oil.
Pour the beaten egg into a wide bowl. Put the breadcrumbs on a plate and mix in the mixed herbs, lemon zest, and a little salt and pepper.
Dip each piece of fish first in the egg, then in the breadcrumbs, making sure it’s lightly coated in each and put on the prepared baking tray. Lightly drizzle the remaining olive oil over the top and cook in the oven for 15-18 minutes until golden.
Meanwhile, mix the mayonnaise and lemon juice together in a small bowl. Serve the fish goujons with the lemon mayonnaise on the side.