Haddock Goujons with Pea Pesto

The smell of baking Parmesan still brings me straight back to a rainy Tuesday when I was determined to make something that felt fancy without the fuss. I had haddock in the fridge, a bag of frozen peas, and a hunch that breadcrumbs mixed with cheese might turn ordinary fish into something worth talking about. Twenty minutes later, my kitchen smelled like a bistro, and I was pulling golden, crackling goujons from the oven. The pea pesto came together in seconds, bright green and shockingly good. It was one of those meals that made me feel like I'd cracked a code.

I made this for my sister once when she came over uninvited, hungry and skeptical. She took one bite, paused mid-chew, and asked if I'd secretly taken a cooking class. I hadn't, but watching her scrape the last of the pesto from her plate felt like winning something. We ended up sitting at the table long after the food was gone, talking about nothing important, lemon wedges drying on the edge of our plates. That's when I knew this recipe was a keeper.

Ingredients

• Skinless haddock fillets: Haddock is mild, flaky, and holds its shape beautifully when baked, but cod or pollock work just as well if that's what you find fresh.
• Plain flour: This first coating helps the egg stick and creates a base layer that keeps the crust from sliding off.
• Large eggs: Beaten eggs act like glue, binding the Parmesan breadcrumb mixture to each strip of fish.
• Panko breadcrumbs: Panko gives you that airy, crunchy texture that regular breadcrumbs just can't match.
• Finely grated Parmesan cheese: This is where the magic happens, adding a salty, nutty crispness that turns simple fish into something special.
• Smoked paprika: Optional, but it adds a subtle warmth and a hint of color that makes the crust even more appealing.
• Frozen peas: Frozen peas are sweeter than fresh in most cases, and they blend into a silky, vibrant pesto in seconds.
• Fresh basil leaves: Basil brings that classic herby brightness that makes the pesto feel alive and fragrant.
• Pine nuts: They add richness and a gentle nuttiness, though toasted sunflower seeds are a brilliant swap if nuts are off the table.
• Extra-virgin olive oil: This brings the pesto together, making it creamy and luscious without feeling heavy.
• Lemon juice: A squeeze of lemon cuts through the richness and makes every flavor pop.

Instructions

Prep your oven and tray:

Preheat the oven to 200°C (180°C fan) and line a baking sheet with parchment paper. This keeps the goujons from sticking and makes cleanup almost too easy.

Set up your coating station:

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

Coat the haddock strips:

Dip each strip first into the flour, then the egg, and finally press it into the Parmesan-panko mixture, making sure every side is covered. Lay them on the baking sheet as you go, leaving a little space between each one.

Bake until golden:

Lightly spray or drizzle the goujons with olive oil, then bake for 15 to 20 minutes, flipping halfway through. You're looking for a deep golden crust and fish that flakes easily when tested with a fork.

Blitz the pea pesto:

While the fish bakes, blanch the peas in boiling water for 2 minutes, drain, and rinse under cold water. Toss them into a food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice, then pulse until mostly smooth but still a little textured.

Serve hot and fresh:

Plate the goujons while they're still crisp, with a generous spoonful of pea pesto on the side and lemon wedges for squeezing. A handful of salad leaves makes it feel like a proper meal.

Save

There was an evening last spring when I served this with a glass of something cold and bubbly, and it felt like I'd stolen a moment from a restaurant I couldn't afford. The fish was crisp, the pesto was vibrant, and everything tasted like I'd actually planned it. I remember thinking that some recipes don't just feed you, they lift your mood, and this one does exactly that.

Choosing Your Fish

Haddock is my go-to because it's firm enough to hold its shape but still tender and sweet. If you can't find it, cod is the closest match, and pollock works beautifully too, especially if you're watching the budget. Whatever you choose, make sure it's skinless and cut into even strips so they bake at the same rate. Fresh is ideal, but properly thawed frozen fillets work just fine if you pat them dry before coating.

Making the Pesto Shine

The pea pesto is deceptively simple, but the trick is not over-blending it. You want it smooth enough to spread but still with a little texture, so it doesn't turn into baby food. Taste it before you serve and adjust the lemon, salt, or olive oil until it feels balanced. I've made this with sunflower seeds instead of pine nuts more times than I can count, and honestly, no one's ever noticed the difference.

Serving and Storing

These goujons are best eaten straight from the oven while the crust is still crackling. If you have leftovers, store them in the fridge and reheat them in a hot oven rather than the microwave, which turns them soggy. The pea pesto keeps for a couple of days in a sealed container and is wonderful stirred through pasta, spread on toast, or dolloped onto grilled vegetables.

• Serve with a crisp white wine or sparkling water with lemon for a light, refreshing pairing.
• For kids, skip the garlic in the pesto and serve it as a dip alongside the goujons.
• Double the pesto recipe if you want extra, it disappears faster than you'd think.

Save

This dish has become one of those recipes I pull out when I want something that feels special without the stress. It's crispy, bright, and always makes me feel like I've done something right in the kitchen.

Recipe FAQs

→ Can I use a different type of white fish?

Yes, cod or pollock work excellently as substitutes for haddock. Choose firm white fish fillets that will hold their shape when cut into strips and coated.

→ How do I make this gluten-free?

Simply substitute gluten-free flour and gluten-free breadcrumbs for the regular versions. The Parmesan crust will still achieve the same golden, crispy texture.

→ Can I make the pea pesto in advance?

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

→ What's the best way to ensure crispy goujons?

Make sure to coat each strip thoroughly in the Parmesan-panko mixture and lightly spray with oil before baking. Turning them halfway through cooking ensures even browning and maximum crispiness.

→ Is there a nut-free alternative for the pesto?

Yes, replace pine nuts with toasted sunflower seeds or pumpkin seeds. They provide similar texture and richness while keeping the pesto completely nut-free.

→ What should I serve alongside these goujons?

Mixed salad leaves, roasted vegetables, or crispy oven chips pair beautifully. A crisp Sauvignon Blanc or dry sparkling wine complements the dish perfectly.