# What You Need:
→ Fish
01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips
→ Coating
02 - 2.1 oz all-purpose flour
03 - 2 large eggs, beaten
04 - 2.8 oz panko breadcrumbs
05 - 1.8 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 - 7.1 oz frozen peas
10 - 1.1 oz fresh basil leaves
11 - 0.9 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1.1 oz pine nuts
14 - 4 tbsp 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three bowls: one containing flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, pepper, salt, and smoked paprika.
03 - Coat each haddock strip sequentially in flour, then dip in beaten egg, and finally roll in the Parmesan-panko mixture. Place coated strips on prepared baking sheet.
04 - Lightly spray or drizzle goujons with olive oil. Bake for 15-20 minutes, turning halfway through, until golden and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, then drain and cool under cold water. Add peas, basil, Parmesan, garlic clove, pine nuts, olive oil, and lemon juice to food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper.
06 - Arrange hot goujons on plates with generous spoonful of pea pesto, lemon wedges, and salad leaves.
