Haddock Goujons with Pea Pesto (Printable)

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

# What You 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 - 2.8 oz panko breadcrumbs
05 - 1.8 oz finely grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon smoked paprika, optional

→ Pea Pesto

09 - 1.4 cups frozen peas
10 - 1 oz fresh basil leaves
11 - 0.9 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1 oz pine nuts or toasted sunflower seeds for nut-free alternative
14 - 4 tablespoons extra-virgin olive oil
15 - Juice of 1/2 lemon
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# Directions:

01 - Preheat oven to 400°F with rack positioned in middle. Line a baking sheet with parchment paper.
02 - Arrange three separate bowls: fill first with flour, second with beaten eggs, and third with combined panko, Parmesan, black pepper, sea salt, and smoked paprika mixture.
03 - Dredge each haddock strip thoroughly in flour, shake off excess, dip into beaten egg, then roll in Parmesan-panko mixture until fully coated. Place coated strips on prepared baking sheet in single layer.
04 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until coating is golden brown and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, then drain and immediately refresh under cold running water. Combine blanched peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in food processor. Process until mostly smooth while maintaining slight texture. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with generous spoonful of pea pesto. Garnish with lemon wedges and mixed salad leaves if desired. Serve immediately.

# Expert Hints:

01 -
  • It takes everyday ingredients and makes them taste like something you'd order at a wine bar.
  • The Parmesan crust gets so crispy in the oven you won't miss deep frying at all.
  • The pea pesto is bright, creamy, and comes together in minutes while the fish bakes.
  • It's fancy enough for guests but easy enough for a weeknight when you need a win.
02 -
  • Don't skip the olive oil spray before baking, the goujons won't get that golden crunch without a little fat to help them along.
  • Refresh the peas under cold water immediately after blanching or they'll turn dull and lose that bright, fresh color.
  • If your Parmesan is too coarsely grated, it won't stick well to the fish, so use the finest grater you have.
03 -
  • Press the Parmesan-panko mixture firmly onto each goujon so it really sticks, a light dusting won't give you that satisfying crunch.
  • If you're making this for a crowd, double the pesto recipe because people always want more than you think.
  • Use a food processor for the pesto rather than a blender, it gives you more control over the texture and won't turn it into baby food.
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