# What You'll 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
→ Pea Pesto
09 - 1.4 cups frozen peas
10 - 1 oz fresh basil leaves
11 - 0.9 oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - 1.1 oz pine nuts
14 - 0.25 cup extra-virgin olive oil
15 - 0.5 tbsp fresh lemon juice
16 - Salt and pepper to taste
→ For Serving
17 - Lemon wedges
18 - Mixed salad leaves
# Cooking Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls in sequence: first with flour, second with beaten eggs, third with panko breadcrumbs mixed with grated Parmesan, black pepper, sea salt, and smoked paprika.
03 - Coat each haddock strip thoroughly in flour, shake off excess, dip in beaten egg, then roll in the Parmesan-panko mixture. Place each strip on the prepared baking sheet.
04 - Lightly spray or drizzle the coated haddock strips with olive oil for even browning.
05 - Bake for 15 to 20 minutes, turning halfway through, until the coating is golden brown and crisp.
06 - While goujons bake, blanch frozen peas in boiling water for 2 minutes. Drain and immediately refresh under cold running water. Place blanched peas, fresh basil, grated Parmesan, minced garlic, pine nuts, extra-virgin olive oil, and lemon juice in a food processor. Pulse until mostly smooth while maintaining slight texture. Season with salt and pepper to taste.
07 - Transfer hot goujons to serving plates. Top with a generous spoonful of pea pesto. Garnish with lemon wedges and mixed salad leaves if desired.
