Crispy haddock goujons with a golden Parmesan crust, served alongside a vibrant, creamy pea pesto. An elegant meal.
# What You'll Need:
→ Fish
01 - 1.1 pounds skinless haddock fillets, cut into finger-sized strips
→ Coating
02 - ½ cup plain flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 2 ounces finely grated Parmesan cheese
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon sea salt
08 - ½ teaspoon smoked paprika
→ Pea Pesto
09 - 7 ounces frozen peas
10 - 1 ounce fresh basil leaves
11 - 1 ounce Parmesan cheese, grated
12 - 1 small garlic clove
13 - 1 ounce pine nuts
14 - 4 tablespoons extra-virgin olive oil
15 - Juice of ½ lemon
16 - Salt and pepper to taste
→ For Serving
17 - Lemon wedges
18 - Mixed salad leaves
# Preparation Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, pepper, salt, and smoked paprika.
03 - Coat each haddock strip first in flour, shaking off excess, then dip in egg, and finally press into the Parmesan-panko mixture to coat evenly. Arrange on the prepared baking sheet.
04 - Lightly spray or drizzle the goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden brown and crisp.
05 - Blanch peas in boiling water for 2 minutes, then drain and rinse under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth but still textured. Season with salt and pepper to taste.
06 - Serve the hot goujons immediately with a generous spoonful of pea pesto, fresh lemon wedges, and mixed salad leaves if desired.
