Haddock Goujons with Pea Pesto (Printable Version)

Crispy Parmesan-crusted haddock strips served with vibrant, creamy pea and basil pesto. Ready in 40 minutes.

# What You'll Need:

→ Fish

01 - 1 lb 2 oz skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - ⅔ cup panko breadcrumbs
05 - ⅓ cup finely grated Parmesan cheese
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon sea salt
08 - ½ teaspoon smoked paprika, optional

→ Pea Pesto

09 - 7 oz frozen peas
10 - 1 oz fresh basil leaves
11 - ¾ oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - ¼ cup pine nuts or toasted sunflower seeds
14 - ¼ cup extra-virgin olive oil
15 - ½ lemon, juiced
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Parmesan, pepper, salt, and smoked paprika.
03 - Dredge each haddock strip in flour, shake off excess, dip in beaten egg, then roll in the Parmesan-panko mixture. Place coated strips on prepared baking sheet.
04 - Lightly spray or drizzle coated 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 cool under cold running water. Place cooled peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in food processor. Pulse until mostly smooth with visible texture remaining. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with generous spoonful of pea pesto. Serve with lemon wedges and salad leaves if desired.

# Tips for Success:

01 -
  • It turns humble frozen peas into something restaurant-worthy without any fancy technique or hard-to-find ingredients.
  • The Parmesan crust bakes up crunchier than anything fried, and you skip all the splattering oil mess.
  • It feels indulgent enough for guests but comes together faster than ordering takeout on a weeknight.
02 -
  • Don't skip the cold water rinse after blanching the peas or the pesto will turn that dull army green instead of staying bright and vibrant.
  • If your goujons aren't crisping up, it's usually because they were too crowded on the tray or you forgot the oil spray, which helps the crust brown.
  • The pesto will thicken as it sits, so if you make it ahead, loosen it with a splash of olive oil or water just before serving.
03 -
  • Use one hand for dry ingredients and the other for wet to keep your fingers from getting completely gummed up with breading.
  • If the pesto tastes flat, it almost always needs more lemon juice or a pinch of salt to wake everything up.
  • Let the goujons rest for a minute after they come out of the oven so the crust sets fully and doesn't fall off when you pick them up.
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