Golden Parmesan-crusted haddock goujons served with vibrant, creamy pea pesto. A sophisticated, easy-to-prepare main course.
# Ingredient List:
→ Fish
01 - 1.1 lbs skinless haddock fillets, cut into finger-sized strips
→ Coating
02 - ½ cup plain flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - ½ cup finely grated Parmesan cheese
06 - ½ tsp freshly ground black pepper
07 - ½ tsp sea salt
08 - ½ tsp smoked paprika
→ Pea Pesto
09 - 7 oz frozen peas
10 - 1 oz fresh basil leaves
11 - ¼ cup Parmesan cheese, grated
12 - 1 small garlic clove
13 - 2 tbsp pine nuts
14 - 4 tbsp extra-virgin olive oil
15 - Juice of ½ lemon
16 - Salt and pepper, to taste
→ For Serving
17 - Lemon wedges
18 - Mixed salad leaves
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, pepper, salt, and smoked paprika combined.
03 - Dredge each haddock strip in flour, dip into egg, then coat thoroughly with the Parmesan-panko mixture. Place on the prepared baking sheet.
04 - Lightly spray or drizzle the goujons with olive oil. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy.
05 - Blanch peas in boiling water for 2 minutes, drain, and cool under cold water. Combine peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth with some texture remaining. Season with salt and pepper.
06 - Plate the hot goujons with a generous portion of pea pesto. Accompany with lemon wedges and fresh salad leaves if desired.
