# What You'll Need:
→ Fish
01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips
→ Coating
02 - 0.5 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 2.8 oz panko breadcrumbs
05 - 1.75 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 - 1.6 cups frozen peas
10 - 1 cup fresh basil leaves
11 - 0.88 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 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
# Direction Steps:
01 - Preheat oven to 400°F (200°C conventional, 180°C fan). Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls in sequence: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan, black pepper, salt, and smoked paprika.
03 - Coat each haddock strip first in flour, shake off excess, dip in beaten egg, then roll in the Parmesan-panko mixture. Arrange coated strips on the prepared baking sheet in a single layer.
04 - Lightly spray or drizzle the goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through, until golden and crispy.
05 - Blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold water. Place peas, basil, Parmesan, garlic clove, pine nuts, olive oil, and lemon juice into a food processor. Pulse until mostly smooth with a slight texture remaining. Season with salt and pepper to taste.
06 - Arrange hot goujons on serving plates with a generous spoonful of pea pesto, lemon wedges, and mixed salad leaves on the side.
