Preheat the oven to 200°C/gas mark 6. Line a baking tray with baking parchment.
Cut the fish into 12 2 x 8cm long strips and set aside. Place the flour on a plate and the beaten egg into a shallow bowl. Mix together the breadcrumbs, parsley, Parmesan, butter and salt in another bowl.
Take the strips and dip first into the flour and shake off the excess, then dip into the egg letting any excess drip off. Then finally gently roll in the breadcrumbs. Place the crumbed fingers onto the lined tray. Bake for 12-15 minutes or until lightly golden and cooked through.
Serve with Sweet potato chips, peas and Tartare sauce.
Our yummy Fish Pie is a firm favourite with little diners, and the perfect way to introduce toddlers to fish. It contains tender bite-sized pieces of pollock gently cooked in a creamy cheese and leek sauce, topped with a potato and carrot mash.