Haddock Goujons with Pea Pesto (Printable version)

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

# What You Need:

→ 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 - 1.75 cups frozen peas
10 - 1 oz fresh basil leaves
11 - 0.9 oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - 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

# Step-by-step guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three bowls in sequence: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, black pepper, sea salt, and smoked paprika.
03 - Dredge each haddock strip in flour to coat evenly, then dip in beaten egg, and finally roll in the Parmesan-panko mixture. Place coated strips on the prepared baking sheet in a single layer.
04 - Lightly spray or drizzle the goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden and crisp.
05 - While goujons bake, blanch peas in boiling water for 2 minutes, then drain and refresh under cold water. Transfer peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice to a food processor. Pulse until mostly smooth with some texture remaining. Season with salt and pepper to taste.
06 - Arrange hot goujons on serving plates. Top with a generous spoonful of pea pesto. Garnish with lemon wedges and salad leaves if desired.

# Expert Tips:

01 -
  • The Parmesan crust gives you all the crunch of frying without standing over a hot pan of oil.
  • Pea pesto is brighter and lighter than basil alone, and it comes together in under five minutes.
  • It looks impressive enough for guests but forgiving enough for a weeknight when you just need dinner to work.
  • Leftovers reheat beautifully in the oven, keeping that crispy edge intact.
02 -
  • Don't skip the oil spray or drizzle before baking, the goujons won't crisp properly without it and you'll end up with a softer crust.
  • Refresh the blanched peas under cold water immediately or they'll turn dull and muddy instead of staying that vibrant green.
  • Press the breadcrumb coating onto the fish gently but firmly, loose crumbs will fall off in the oven and leave bald spots.
03 -
  • Use a fork to press the breadcrumb mixture onto the fish instead of your fingers, it keeps the coating from clumping and your hands stay cleaner.
  • If your pesto is too thick, add a tablespoon of the pea blanching water to loosen it up while keeping the color bright.
  • Let the goujons rest for a minute or two after baking, they'll stay crispier and the fish will finish cooking gently from residual heat.
Go back