Save to Pinterest Discover a sophisticated take on a family favorite with these Haddock Goujons With Parmesan Crust. This recipe elevates the classic fish finger into a gourmet experience, featuring tender haddock fillets encased in a crunchy, golden coating of Panko and sharp Parmesan cheese. Served alongside a vibrant, creamy pea pesto, this dish offers a delightful balance of textures and flavors that is perfect for a refined yet simple weeknight dinner.
Save to Pinterest This pescatarian-friendly meal is as healthy as it is delicious. By baking the goujons instead of frying them, you achieve a satisfying crunch with less oil. The pea pesto provides a burst of freshness, combining sweet frozen peas with aromatic basil and lemon juice to create a dipping sauce that is both light and creamy.
Ingredients
- 500 g skinless haddock fillets, cut into finger-sized strips
- 60 g plain flour
- 2 large eggs, beaten
- 80 g panko breadcrumbs
- 50 g finely grated Parmesan cheese
- ½ tsp freshly ground black pepper
- ½ tsp sea salt
- ½ tsp smoked paprika (optional)
- 200 g frozen peas
- 30 g fresh basil leaves
- 25 g Parmesan cheese, grated (for pesto)
- 1 small garlic clove
- 30 g pine nuts (or toasted sunflower seeds for nut-free)
- 4 tbsp extra-virgin olive oil
- Juice of ½ lemon
- To taste: Salt and pepper
- For Serving: Lemon wedges and mixed salad leaves (optional)
Instructions
- Step 1: Preheat and Prepare
- Preheat the oven to 200°C (180°C fan) / 400°F. Line a baking sheet with parchment paper to prevent sticking.
- Step 2: Set Up the Breading Station
- Set up three separate bowls: one with the plain flour, one with the beaten eggs, and one containing the mixture of panko breadcrumbs, 50g Parmesan, pepper, salt, and smoked paprika.
- Step 3: Coat the Haddock
- Take each haddock strip and coat it first in flour, then dip it into the beaten egg, and finally roll it in the Parmesan-panko mixture until well-covered. Arrange the goujons on the prepared baking sheet.
- Step 4: Bake the Goujons
- Lightly spray or drizzle the strips with olive oil. Bake for 15–20 minutes, turning halfway through the cooking time, until the crust is golden and the fish is cooked through.
- Step 5: Prepare the Pea Pesto
- While the fish bakes, blanch the peas in boiling water for 2 minutes, then drain and refresh under cold water. In a food processor, combine the peas, basil, 25g Parmesan, garlic, pine nuts, olive oil, and lemon juice. Blitz until mostly smooth but still textured, then season with salt and pepper.
- Step 6: Serve
- Serve the hot goujons immediately with a generous portion of pea pesto, fresh lemon wedges, and salad leaves if desired.
Zusatztipps für die Zubereitung
To ensure the best results, always pat the fish strips dry with paper towels before starting the coating process; this helps the flour adhere better. When making the pesto, refreshing the peas in cold water immediately after blanching is essential to maintain their vibrant green color. For the crispest goujons, make sure the oven is fully preheated before putting the baking sheet in.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute haddock with other white fish like cod or pollock depending on availability. For a gluten-free version, simply use gluten-free flour and breadcrumbs. If you need a nut-free option for the pesto, toasted sunflower seeds make an excellent replacement for pine nuts.
Serviervorschläge
Present the goujons on a large platter with the pea pesto in a central bowl for dipping. Garnish with plenty of lemon wedges for squeezing. For a complete meal, pair this dish with a fresh garden salad or light potato sides. To drink, a crisp Sauvignon Blanc or a dry sparkling wine complements the delicate fish and zesty pesto beautifully.
Save to Pinterest With 370 calories and 29g of protein per serving, these Haddock Goujons With Parmesan Crust and Pea Pesto offer a nutritious and satisfying dinner. This recipe proves that simple ingredients like frozen peas and white fish can be transformed into a sophisticated dish that feels special every time you serve it.
Answers to Recipe Questions
- → Can I use a different type of fish?
Yes, cod or pollock work beautifully as substitutes for haddock. Choose firm white fish fillets that hold their shape when cut into strips.
- → Can I make this gluten-free?
Absolutely. Simply replace the plain flour with gluten-free flour and use gluten-free breadcrumbs in place of panko. The Parmesan coating will still be wonderfully crispy.
- → How do I prevent the coating from falling off?
Ensure each haddock strip is thoroughly coated in flour first, then egg, then the breadcrumb mixture. Pat the coating gently to help it adhere, and avoid overcrowding on the baking sheet.
- → Can I make the pea pesto ahead of time?
Yes, the pesto can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
- → What can I substitute for pine nuts in the pesto?
Toasted sunflower seeds are an excellent nut-free alternative. Alternatively, try walnuts or cashews for different flavor profiles.
- → 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.