Paul Treyvaud, Restaurant Owner and TV Chef
"Cod, salmon and lemon sole are great options to try with children because they are milder in taste, cheaper and simple to cook. For example, lemon sole is ideal for making homemade fish goujons, a delicious recipe that brings the whole family around the table.
"First, get your local fishmonger to fillet you a fresh piece of lemon sole and then coat the individual pieces in plain flour, beaten egg and bread crumbs, in that order. Shake off the excess and cook in a hot pan with a knob of butter and drop of oil for one-and-a-half minutes each side, or until golden brown.
"Not only is this recipe cheaper and quicker to serve than frozen fish, it is also healthier. The goujons can be served up with veg and potatoes, fries and salad, in a pitta bread, or even cold in a tasty wrap for their lunchbox."
Paul Treyvaud is the host of Cooking with Treyvaud on IrishTV, Wednesdays, 9.30pm, Sky 191, Freesat 400. He also owns Treyvaud's Restaurant in Killarney www.treyvaudsrestaurant.com