# What You 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
→ Pea Pesto
09 - 1½ 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
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
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Set up three separate bowls: one containing flour, one with beaten eggs, and one with combined panko, Parmesan, pepper, salt, and smoked paprika.
02 - Coat each haddock strip by first dredging in flour, then dipping in beaten egg, and finally rolling in the Parmesan-panko mixture. Arrange coated strips on the prepared baking sheet without overlapping.
03 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden brown and crispy.
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 into a food processor. Pulse until mostly smooth with some texture remaining. Season with salt and pepper to taste.
05 - Arrange hot goujons on serving plates with a generous spoonful of pea pesto alongside. Garnish with lemon wedges and mixed salad leaves if desired.
