# What You'll Need:
→ Fish
01 - 1 lb 2 oz 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 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp sea salt
08 - 1/2 tsp smoked paprika, optional
→ Pea Pesto
09 - 7 oz frozen peas
10 - 1.1 oz fresh basil leaves
11 - 0.9 oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - 1.1 oz pine nuts or toasted sunflower seeds for nut-free option
14 - 4 tbsp extra-virgin olive oil
15 - juice of 1/2 lemon
16 - salt and pepper to taste
→ For Serving
17 - lemon wedges
18 - mixed salad leaves, optional
# Directions:
01 - Preheat oven to 400°F with a baking sheet lined with parchment paper. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, pepper, salt, and smoked paprika.
02 - Coat each haddock strip first in flour, then dip in beaten egg, and finally roll in the Parmesan-panko mixture. Arrange coated strips on the prepared baking sheet.
03 - Lightly spray or drizzle the goujons with olive oil. Bake for 15-20 minutes, turning halfway through, until golden and crisp.
04 - Blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
05 - Transfer hot goujons to serving plates with a generous spoonful of pea pesto, lemon wedges, and salad leaves if desired.
