# Components:
→ 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 oz frozen peas
10 - 1.1 oz fresh basil leaves
11 - 0.9 oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - 1.1 oz pine nuts
14 - 4 tbsp extra-virgin olive oil
15 - Juice of 0.5 lemon
16 - Salt and pepper, to taste
→ For Serving
17 - Lemon wedges
18 - Mixed salad leaves
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, pepper, salt, and smoked paprika.
03 - Coat each haddock strip first in flour, then dip in beaten egg, and finally roll in the Parmesan-panko mixture. Arrange coated strips on the prepared baking sheet.
04 - Lightly spray or drizzle the 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. Combine peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth but still textured. 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 as desired.
