Haddock Goujons with Pea Pesto (Printable)

Crispy Parmesan-crusted haddock strips served with vibrant, creamy pea pesto. A sophisticated pescatarian main.

# What You'll Need:

→ Fish

01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - ¾ cup panko breadcrumbs
05 - ½ cup finely grated Parmesan cheese
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon sea salt
08 - ½ teaspoon smoked paprika, optional

→ Pea Pesto

09 - 1.4 cups frozen peas
10 - 1 cup fresh basil leaves
11 - ¼ cup grated Parmesan cheese
12 - 1 small garlic clove
13 - ¼ cup pine nuts, or toasted sunflower seeds for nut-free option
14 - ¼ cup extra-virgin olive oil
15 - Juice of ½ lemon
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Set up three bowls containing flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan cheese, black pepper, sea salt, and smoked paprika.
02 - Coat each haddock strip by dredging first in flour, dipping in beaten egg, then rolling in the Parmesan-panko mixture. Arrange coated strips on prepared baking sheet in a single layer.
03 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden and crispy.
04 - Blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold water. Add peas, basil, Parmesan cheese, garlic clove, pine nuts, olive oil, and lemon juice to a food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
05 - Arrange hot goujons on serving plates. Top with generous spoonful of pea pesto and serve alongside lemon wedges and mixed salad leaves if desired.

# Expert Advice:

01 -
  • The Parmesan crust crisps up beautifully in the oven, no deep fryer needed, and tastes like you spent hours perfecting it.
  • The pea pesto is vibrant, creamy, and comes together in less time than it takes to boil pasta.
  • This feels elegant enough for guests but easy enough for a weeknight when you want to impress yourself.
02 -
  • Don't skip the cold water rinse for the peas, it stops them cooking further and keeps the pesto bright green instead of dull khaki.
  • If your goujons aren't crisping up, make sure you've drizzled them with oil before baking, it's the secret to that golden crunch.
03 -
  • Press the Parmesan-panko mixture firmly onto each strip so it sticks well and doesn't fall off during baking.
  • Use a food processor for the pesto rather than a blender, it gives you more control over the texture and doesn't turn it into soup.
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