This recipe can be adapted for any number of people. As a general rule, allow 200g of fish per adult serve. Use the thickest fish fillet you can find for this dish to ensure the nuggets don't dry out in the oven. Frozen fish can be used for this recipe, although the uncooked nuggets should not be refrozen. I use homemade sourdough breadcrumbs for this recipe. Use gluten free breadcrumbs for a gluten free version.