Cut the fish into strips approximately 2cm wide and 7cm long and season with salt.
Prepare three stations with flour, beaten eggs, and breadcrumbs mixed with parsley and lemon zest.
Dust each fish piece in flour, dip in egg, and coat thoroughly with breadcrumbs.
Place fish fingers on a tray and refrigerate for 60 minutes to firm up.
Pre-heat the oven to 220°C and lightly grease a baking tray.
Drizzle the fish fingers with olive oil.
Bake for 12-15 minutes or fry in a pan for 3 minutes per side until golden brown.
Mix the mayonnaise, gherkins, capers, and parsley in a small bowl to make the tartare sauce.
Squeeze lemon juice over the cooked fish and serve with the tartare sauce.