# What You Need:
→ Fish
01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips
→ Coating
02 - ½ cup plain flour
03 - 2 large eggs, beaten
04 - ⅔ 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 - 1.5 cups frozen peas
10 - 1 oz 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 - ½ lemon, juiced
16 - Salt and pepper to taste
→ For Serving
17 - Lemon wedges
18 - Mixed salad leaves
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, black pepper, salt, and smoked paprika.
02 - Coat each haddock strip by dredging in flour, then dipping in beaten egg, and finally rolling in the Parmesan-panko mixture. Arrange coated strips on the prepared baking sheet in a single layer.
03 - Lightly spray or drizzle goujons with olive oil. Bake for 15-20 minutes, turning halfway through, until golden brown and crispy.
04 - Blanch peas in boiling water for 2 minutes, then drain and refresh under cold water. Place peas, basil, Parmesan cheese, garlic clove, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth with a slight texture. Season with salt and pepper to taste.
05 - Arrange hot goujons on serving plates. Top with generous dollop of pea pesto. Garnish with lemon wedges and mixed salad leaves if desired.
