Haddock Goujons with Pea Pesto (Printable)

Crispy Parmesan-coated haddock strips served with vibrant, creamy pea pesto. Elegant and delicious.

# What You'll Need:

→ Fish

01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 3/4 cup panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sea salt
08 - 1/2 teaspoon smoked paprika

→ Pea Pesto

09 - 7 oz frozen peas
10 - 1 oz fresh basil leaves
11 - 0.9 oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - 1 oz pine nuts or toasted sunflower seeds
14 - 1/4 cup extra-virgin olive oil
15 - 1/2 lemon, juiced
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, pepper, salt, and smoked paprika mixed together.
03 - Coat each haddock strip in flour, then dip in egg, and finally roll in the Parmesan-panko mixture. Arrange on prepared baking sheet.
04 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through, until golden and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in food processor. Blend until mostly smooth with slight texture. Season with salt and pepper.
06 - Arrange hot goujons on plates with a generous spoonful of pea pesto, lemon wedges, and salad leaves.

# Expert Advice:

01 -
  • The Parmesan crust gets shatteringly crisp in the oven without a single drop of frying oil splatter on your stovetop.
  • Pea pesto is vibrant, unexpectedly creamy, and tastes like spring even in the dead of winter.
  • These goujons feel fancy enough for guests but easy enough that you can make them on a Tuesday without stress.
  • Leftovers reheat beautifully in a hot oven and stay crispy, unlike sad takeout that goes soggy overnight.
02 -
  • Do not skip the oil spray or drizzle before baking, it is what turns the panko from pale to gloriously golden and crisp.
  • Refresh the peas in cold water immediately after blanching or they will turn that dull army green instead of staying vibrant.
  • If your goujons are browning too fast on top, flip them earlier and drop the oven temperature slightly to finish cooking through.
03 -
  • Press the panko mixture firmly onto the fish with your palm so it forms a thick, even crust that will not fall off during baking.
  • Make a double batch of pea pesto and freeze half in an ice cube tray, then pop out a cube to toss with pasta or spread on toast whenever you need a quick flavor boost.
  • If your haddock strips are uneven in thickness, slice the thicker ends thinner so everything cooks at the same rate and stays tender.
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