Haddock Goujons with Pea Pesto (Print)

Crispy Parmesan-crusted haddock strips served with vibrant, creamy basil pea pesto. Sophisticated comfort food.

# Ingredients:

→ Fish

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

→ Coating

02 - 2.1 oz all-purpose flour
03 - 2 large eggs, beaten
04 - 2.8 oz panko breadcrumbs
05 - 1.8 oz finely grated Parmesan cheese
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp sea salt
08 - 0.5 tsp smoked paprika, optional

→ Pea Pesto

09 - 7.1 oz frozen peas
10 - 1.1 oz fresh basil leaves
11 - 0.9 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1.1 oz pine nuts or toasted sunflower seeds for nut-free option
14 - 4 tbsp extra-virgin olive oil
15 - 0.5 lemon, juiced
16 - Salt and pepper, to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# Directions:

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 panko, Parmesan, black pepper, salt, and smoked paprika mixed together.
03 - Coat each haddock strip in flour, shake off excess, dip in beaten egg, then roll thoroughly in the Parmesan-panko mixture. Arrange on prepared baking sheet in a single layer.
04 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through, until golden brown and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, drain, and refresh under cold water. Transfer to food processor with basil, Parmesan, garlic clove, pine nuts, olive oil, and lemon juice. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
06 - Arrange hot goujons on serving plates. Top with generous spoonful of pea pesto and accompany with lemon wedges and mixed salad leaves if desired.

# Expert Tips:

01 -
  • The Parmesan crust gets shatteringly crisp in the oven without deep frying, so your kitchen doesn't smell like a chip shop for three days.
  • Pea pesto sneaks green vegetables into dinner in the most delicious way possible, tasting nothing like obligation.
  • Ready in 40 minutes flat, which means you can make this on a Tuesday and still have time to breathe.
02 -
  • Don't skip the oil step on the goujons—oven-baking them without it results in dry, dull coating that tastes more like cardboard than Parmesan.
  • If your pesto looks too thick after blending, add a tablespoon of water or extra olive oil to loosen it up, because dense pesto sits heavy on the plate.
  • The peas must be cooled completely before blending, or the pesto will turn into a sad grayish-brown color instead of vibrant green.
03 -
  • If the goujons start browning too quickly, tent them loosely with foil for the last few minutes—every oven is different, so trust what you see over the timer.
  • Make extra pesto and freeze it in ice cube trays; each cube thaws into instant flavor for eggs, roasted vegetables, or tomorrow's pasta.
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