# What you need:
→ Fish
01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips
→ Coating
02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 2/3 cup panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sea salt
08 - 1/2 teaspoon smoked paprika, optional
→ Pea Pesto
09 - 1.75 cups frozen peas
10 - 1 cup fresh basil leaves
11 - 1/4 cup grated Parmesan cheese
12 - 1 small garlic clove
13 - 1/4 cup pine nuts, or toasted sunflower seeds for nut-free option
14 - 1/4 cup extra-virgin olive oil
15 - Juice of 1/2 lemon
16 - Salt and pepper to taste
→ For Serving
17 - Lemon wedges
18 - Mixed salad leaves, optional
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, black pepper, salt, and smoked paprika.
03 - Coat each haddock strip in flour, shake off excess, dip in beaten egg, then roll in the Parmesan-panko mixture. Arrange on prepared baking sheet.
04 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through, until golden and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold water. Transfer peas to food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice. Process until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with a generous spoonful of pea pesto and serve with lemon wedges and salad leaves if desired.
