Haddock Goujons With Parmesan Crust

There was this Tuesday evening when I opened the freezer and found half a bag of frozen peas and some beautiful haddock I'd forgotten about. I didn't want another plain baked fillet, so I started thinking about texture, crunch, something that felt indulgent without the deep fryer. The Parmesan sitting in my fridge gave me the idea to elevate simple breadcrumbs into something golden and savoury. What started as fridge rummaging turned into one of my most requested weeknight dinners.

I made these for a small dinner party where half the guests were vegetarian curious pescatarians, and the other half were self-proclaimed fish skeptics. Watching everyone dip those golden strips into the vibrant green pesto and go quiet with enjoyment was one of those small, proud kitchen moments. One friend even admitted she'd only ever liked fish when it was unrecognizable, but these changed her mind. The combination of nutty Parmesan crust and sweet herby pesto just works in a way that feels both comforting and a little bit special.

Ingredients

• Haddock fillets: I love haddock for its mild, slightly sweet flavour and firm texture that holds up beautifully when baked, though cod or pollock work just as well if that's what you have.
• Panko breadcrumbs: These Japanese-style breadcrumbs are the secret to that shatteringly crisp coating, they stay crunchier than regular breadcrumbs even in the oven.
• Parmesan cheese: Finely grated Parmesan adds a deep savoury note and helps the crust turn golden, use the real stuff for the best flavour.
• Frozen peas: Don't underestimate frozen peas, they're sweet, bright green, and blend into the smoothest, most vibrant pesto without any bitterness.
• Fresh basil: This is what makes the pesto sing, bringing that unmistakable aromatic sweetness that dried herbs just can't match.
• Pine nuts: They add a buttery richness to the pesto, but if you're nut-free or on a budget, toasted sunflower seeds are a brilliant swap.
• Lemon juice: A squeeze of lemon in the pesto brightens everything and cuts through the richness of the cheese and oil.
• Smoked paprika: Just half a teaspoon gives the crust a subtle warmth and a beautiful colour, though it's optional if you prefer it plain.

Instructions

Prep your baking station:

Preheat your oven to 200°C and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup so much easier later.

Set up your coating assembly line:

Arrange three shallow bowls in a row, one with plain flour, one with beaten eggs, and one with the panko mixed with Parmesan, salt, pepper, and smoked paprika. This makes the coating process smooth and mess-free.

Coat the haddock strips:

Take each piece of haddock and dust it lightly in flour, dip it into the egg, then press it firmly into the Parmesan breadcrumb mixture until well coated. Lay them on the prepared baking sheet with a little space between each one.

Bake until golden:

Lightly spray or drizzle the goujons with olive oil, then bake for 15 to 20 minutes, flipping them halfway through so both sides get crispy and golden. The Parmesan will caramelize slightly and smell incredible.

Make the pea pesto:

While the fish bakes, blanch the peas in boiling water for two minutes, drain, and cool them quickly under cold water to keep that bright green colour. Blitz them in a food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice until you have a thick, textured paste, then season to taste.

Serve warm:

Plate the hot goujons with a generous spoonful of pea pesto on the side, a few lemon wedges, and some crisp salad leaves if you fancy. The contrast between the hot, crunchy fish and the cool, creamy pesto is everything.

Save

The first time I served these to my niece, she declared them better than any fish finger she'd ever had and asked if I could teach her to make them. We spent the next hour coating strips of fish together, her little hands pressing the breadcrumbs on with such concentration. Now every time she visits, she asks if we can make the fancy fish fingers with the green dip, and I never say no.

Choosing Your Fish

Haddock is my go-to because it has a clean, slightly sweet flavour and flakes beautifully, but cod is equally wonderful if you prefer something even milder. Pollock is a more sustainable and budget-friendly option that works just as well, and I've even used firm white fish like coley with great results. Whatever you choose, make sure the fillets are skinless and as evenly thick as possible so they cook at the same rate. If your fillets are on the thicker side, slice them horizontally before cutting into strips.

Making the Pesto Ahead

The pea pesto can be made up to two days in advance and stored in an airtight container in the fridge with a thin layer of olive oil on top to prevent browning. I actually think the flavours meld and improve slightly after a day, becoming rounder and more harmonious. Just give it a good stir before serving and taste again for seasoning, as cold dulls flavours a bit. If you want to freeze it, portion it into ice cube trays and pop out a cube or two whenever you need a quick sauce for pasta, grilled chicken, or even stirred into soup.

Serving Suggestions and Pairings

These goujons are brilliant with just the pea pesto and lemon, but I also love them tucked into soft buns with crisp lettuce and a smear of the pesto for an elevated fish finger sandwich. They're wonderful alongside roasted new potatoes or a simple green salad dressed with a sharp vinaigrette to cut through the richness. For wine, a crisp Sauvignon Blanc or a dry sparkling wine works beautifully, the acidity balances the Parmesan and lifts the sweet pea flavours.

• Turn leftovers into a grain bowl with quinoa, rocket, cherry tomatoes, and extra pesto drizzled over.
• Serve with chunky oven chips and a side of tartare sauce for a posh fish and chips experience.
• For kids, cut the goujons smaller and serve with the pesto as a dipping sauce alongside carrot sticks.

Save

This dish has become my answer to the question of how to make fish exciting without hours of work or fancy techniques. It's proof that sometimes the best meals come from playing around with what you have and trusting your instincts in the kitchen.

Recipe FAQs

→ Can I use a different white fish instead of haddock?

Yes, cod or pollock work beautifully as substitutes. Choose firm white fish fillets that hold their shape when cut into strips.

→ How do I make this dish gluten-free?

Simply swap regular flour and panko breadcrumbs for gluten-free versions. The texture and flavor remain excellent with this substitution.

→ Can the pea pesto be made ahead of time?

Absolutely. Prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Stir before serving.

→ What can I use instead of pine nuts for a nut-free version?

Toasted sunflower seeds are an excellent nut-free alternative that provide similar texture and richness to the pesto.

→ Can I fry the goujons instead of baking them?

Yes, shallow fry in vegetable oil over medium heat for 3-4 minutes per side until golden and cooked through. Drain on paper towels before serving.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or dry sparkling wine complements the Parmesan crust and fresh pea pesto beautifully.