Haddock Goujons with Pea Pesto

The smell of toasted Parmesan hitting hot air is what hooked me on this dish. I was attempting something fancier than frozen fish sticks for a quiet Friday dinner, and the moment those golden strips came out of the oven, I knew I'd stumbled onto something worth repeating. The pea pesto was an afterthought, born from a bag of frozen peas I needed to use up, but it turned out to be the best decision I made that night. Sometimes the simplest swaps create the most surprising flavors. This recipe has since become my go-to when I want something that feels special without the fuss.

I made this for my neighbor after she mentioned missing proper fish and chips from her childhood in Devon. She took one bite, paused, then laughed and said it tasted like her grandmother's kitchen but cleaner. The pesto won her over completely. She'd never seen peas used that way, and now she makes a batch every Sunday to spread on toast. It's funny how a dish can travel from your counter to someone else's routine so easily.

Ingredients

• Skinless haddock fillets: Haddock has a mild sweetness and firm texture that holds up beautifully when baked, but cod or pollock work just as well if that's what your fishmonger has fresh.
• Plain flour: This first coating helps the egg cling to the fish, creating a foundation for the crispy crust to stick.
• Eggs: Beaten eggs act as the glue between the flour and the breadcrumb layer, sealing in moisture while the outside crisps.
• Panko breadcrumbs: Panko gives you that airy, shatteringly crisp texture that regular breadcrumbs just can't match.
• Finely grated Parmesan cheese: The Parmesan adds a nutty, salty depth and helps the crust turn deeply golden in the oven.
• Freshly ground black pepper: A little pepper in the crust brings warmth without overwhelming the delicate fish.
• Sea salt: Essential for balancing the richness of the cheese and bringing out the natural flavor of the haddock.
• Smoked paprika: Optional, but it adds a subtle smokiness that makes the crust taste almost like it's been grilled.
• Frozen peas: Frozen peas are sweeter and more tender than fresh in most cases, and they blend into a silky pesto with hardly any effort.
• Fresh basil leaves: Basil brings that classic pesto aroma and a slight peppery note that balances the sweetness of the peas.
• Parmesan cheese for pesto: A second hit of Parmesan in the pesto ties the whole dish together and adds richness.
• Small garlic clove: One clove is enough to add bite without overpowering the bright, fresh flavor of the peas.
• Pine nuts: They give the pesto body and a creamy texture when blended, though sunflower seeds work beautifully if you need a nut-free option.
• Extra-virgin olive oil: Good olive oil makes the pesto glossy and smooth, and it carries all the other flavors together.
• Lemon juice: Freshly squeezed lemon juice brightens the pesto and cuts through the richness of the cheese and oil.
• Lemon wedges: A squeeze of fresh lemon over the hot goujons just before eating makes everything taste sharper and more alive.

Instructions

Preheat and prepare:

Set your oven to 200°C (180°C fan) or 400°F and line a baking sheet with parchment paper so the goujons don't stick. This step also helps with cleanup later, which is always a win.

Set up your coating station:

Arrange three shallow bowls in a row: one with plain flour, one with beaten eggs, and one with the panko, Parmesan, pepper, salt, and smoked paprika mixed together. This assembly line makes coating the fish quick and tidy.

Coat the haddock strips:

Take each strip of haddock and dredge it lightly in flour, shaking off any excess, then dip it into the beaten egg, letting the extra drip off. Roll it in the Parmesan-panko mixture, pressing gently so the crumbs stick, then place it on the baking sheet.

Bake until golden:

Lightly spray or drizzle the goujons with olive oil to help them crisp up, then bake for 15 to 20 minutes, flipping them halfway through. They're done when they're golden brown and the fish flakes easily with a fork.

Make the pea pesto:

While the fish bakes, blanch the peas in boiling water for two minutes, then drain and rinse them under cold water to stop the cooking and keep the color bright. Toss the peas into a food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice, then blitz until mostly smooth but still a little textured.

Season and serve:

Taste the pesto and add salt and pepper as needed, then spoon it onto plates alongside the hot goujons. Serve with lemon wedges and a handful of salad leaves if you want something fresh and green on the side.

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The first time I served this to my kids, they didn't believe it was homemade. They kept asking if I'd bought it from the chippy down the street. When I showed them the empty panko bag and the food processor still covered in green specks, they looked genuinely impressed. Now they request it for birthdays instead of takeaway, and I'm not sure if that's a compliment to the recipe or a sign I've raised very particular eaters.

Choosing Your Fish

Haddock is my first choice because it's got a slightly sweeter flavor than cod and it holds together beautifully when cut into strips. That said, cod and pollock are brilliant substitutes and often more affordable depending on where you shop. The key is to choose fillets that are firm and smell clean, never fishy or ammonia-like. If your fishmonger has sustainably caught options, it's worth asking. I've also used this method with plaice, though the fillets are thinner and cook faster, so keep an eye on them.

Making It Ahead

You can coat the goujons a few hours in advance and keep them covered in the fridge until you're ready to bake. The pesto also keeps well in an airtight container for up to three days, though the color will dull slightly over time. If you're planning to serve this for a dinner party, prep everything in the afternoon and just pop the fish in the oven when your guests arrive. The smell alone will make them think you've been cooking all day.

Serving Suggestions

These goujons are brilliant on their own with just the pesto and a squeeze of lemon, but they also work tucked into soft rolls with lettuce and a smear of mayonnaise. I've served them over mixed greens with the pesto thinned out as a dressing, and they've been devoured alongside roasted new potatoes and steamed green beans. If you're feeding kids, the pesto can go on the side so they can dip instead of having it already on the plate.

• Serve with thick-cut oven chips for a homemade fish and chips night.
• Pair with a crisp Sauvignon Blanc or a dry sparkling wine for something celebratory.
• Leftovers make an excellent next-day lunch, reheated in a hot oven to bring back the crunch.

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There's something deeply satisfying about pulling a tray of golden, crackling fish out of the oven and knowing you didn't have to deal with a pan of hot oil. This recipe proves that baked can be just as good as fried, and sometimes even better when you've got a bowl of bright green pesto waiting on the side.

Frequently Asked Questions

→ Can I use a different type of fish?

Yes, cod or pollock work beautifully as substitutes for haddock. Choose firm white fish that holds its shape well when cut into strips and baked.

→ How do I make this gluten-free?

Simply swap the plain flour for gluten-free flour and use gluten-free breadcrumbs in place of panko. The Parmesan crust will still be deliciously crispy.

→ Can I prepare the pea pesto in advance?

Absolutely. The pesto can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Drizzle a little olive oil on top to prevent browning.

→ What can I use instead of pine nuts?

Toasted sunflower seeds make an excellent nut-free alternative with a similar texture and nutty flavor. Walnuts or almonds also work well if allergies aren't a concern.

→ Can I fry the goujons instead of baking?

Yes, you can shallow or deep fry them in vegetable oil at 180°C for 3-4 minutes until golden. However, baking is lighter and just as crispy with less oil.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or dry sparkling wine complements the delicate fish and bright pesto flavors beautifully. The acidity cuts through the richness of the Parmesan crust.