Haddock Goujons Pea Pesto

The kitchen smelled like summer the first time I made these goujons, with fresh basil and lemon cutting through the warm, savory notes of baking fish. My partner had come home exhausted from work, and I wanted something that felt like comfort food but looked like I had tried. We ended up eating them straight from the baking sheet, standing at the counter, and the pesto was gone before the fish was.

Last summer, my niece visited and announced she hated fish. I made these anyway, calling them fancy fish fingers, and watched her face change after the first bite. She asked for the recipe before she even left the house, and now her mom says it is the only way she will eat fish anymore.

Ingredients

• Haddock fillets: A firm, mild white fish that holds its shape beautifully during coating and baking
• Parmesan cheese: The saltiness here is key, creating that golden, savory crust we want
• Panko breadcrumbs: Lighter and crispier than regular breadcrumbs, they give you that delicate crunch
• Frozen peas: Surprisingly sweet and vibrant when blitzed into pesto, they add brightness you cannot get from herbs alone
• Fresh basil: Do not skip this, it brings that aromatic freshness that balances the rich fish
• Pine nuts: Toast them slightly first if you have time, it deepens their buttery flavor
• Smoked paprika: Even though it is optional, it adds this subtle warmth that makes people wonder what your secret is

Instructions

Get your oven ready:

Preheat to 200°C and line a baking sheet, because once you start coating the fish, you want everything ready to go

Set up your coating station:

Arrange three bowls with flour, beaten eggs, and the panko-Parmesan mixture seasoned with salt, pepper, and smoked paprika if using

Coat the haddock strips:

Dip each piece first in flour, then egg, letting excess drip off, then press firmly into the crumb mixture until well coated

Bake until golden:

Arrange on the baking sheet, give them a light spray of olive oil, and bake for 15 to 20 minutes, turning halfway for even color

Make the pea pesto:

Blanch the peas for 2 minutes, drain and cool, then blitz with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice until mostly smooth

Season and serve:

Taste the pesto and adjust salt and pepper, then serve the hot goujons with generous dollops of pesto and lemon wedges on the side

Save

These have become my go-to when friends come over for casual dinners, because they look impressive but are actually quite forgiving to make. Last month, we served them at a birthday party and people were picking at them straight from the platter long after the actual dinner was over.

Making It Your Own

Sometimes I swap the haddock for cod when it looks freshest at the market, and honestly, no one has ever noticed the difference. The coating works just as well, and the texture remains exactly what you want, tender inside and perfectly crisp outside.

The Pesto Secret

I have learned that leaving the pesto slightly textured, rather than completely smooth, gives you these little bursts of sweet pea and basil as you eat. It also clings better to the goujons instead of sliding right off, which is always the goal with a sauce like this.

Getting That Perfect Crust

The difference between good and great here is pressing the coating firmly onto each fish strip, almost like you are trying to make it stick for good. And turning them halfway through baking is nonnegotiable for that even, golden color that makes people instinctively reach for one.

• Sunflower seeds work beautifully if you need to keep things nut-free
• Gluten-free flour and breadcrumbs perform just as well in the coating
• A little extra grated Parmesan in the crust never hurt anyone

Save

There is something deeply satisfying about food that feels like a treat but is actually just simple ingredients treated with care. These goujons have that magic in every bite.

Recipe Questions & Answers

→ How do I ensure the goujons are extra crispy?

For maximum crispness, ensure your oven is fully preheated to the specified temperature. Lightly spraying or drizzling the coated goujons with a little olive oil before baking also helps achieve a golden, crunchy crust. Turning them halfway through cooking ensures even browning.

→ Can I use different types of fish?

Absolutely! While haddock is excellent, cod or pollock are fantastic substitutes. They have similar flaky textures and mild flavors that will work beautifully with the Parmesan crust and pea pesto.

→ Are there any nut-free alternatives for the pesto?

Yes, for a nut-free version of the pea pesto, simply replace the pine nuts with toasted sunflower seeds. They offer a similar textural element and a delicious, earthy flavor without compromising on taste.

→ What are good serving suggestions for these goujons?

These goujons pair wonderfully with lemon wedges for a citrusy zing and a fresh mixed salad for a complete meal. You could also serve them alongside roasted new potatoes or a light grain like quinoa.

→ Can this dish be made gluten-free?

Yes, it can. To make this dish gluten-free, substitute the plain flour and regular panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs. Ensure all other ingredients are certified gluten-free as well.