My gluten free fish goujons with lemon and pepper are perfect paired with homemade tartare sauce, sandwiched between fluffy white slices of Juvela gluten free bread.
Preheat the oven to 200'C. Place the slices of gluten free bread on a baking tray and bake for 5-7 minutes until golden.
Break up the bread and add to a blender with the lemon zest and a good helping of salt and pepper. Blend until breadcrumbed. Pour onto a large plate. Pour the flour onto a second plate, and the beaten egg onto a third plate and set aside.
Grease a baking tray with the olive oil. Chop the cod fillet into pieces of your chosen size, and then coat each bit in the egg, then flour, then egg again, the bread crumbs. Really press the breadcrumbs into the cod, then lay the pieces on the baking tray. Once they're all done, bake in the oven for 15 minutes.
Mix the mayo, gherkins and capers in a bowl. Once the fish is cooked, lay two pieces on a slice of gluten free bread and some spinach leaves, top with a dollop of the sauce and a squeeze of lemon, and then sandwich with another piece of bread on top. Enjoy hot.