Save My neighbor Sarah knocked on the door one Thursday evening holding a bag of frozen peas and a wedge of Parmesan, asking if I had any ideas beyond the usual. We stood in my kitchen tossing around thoughts until she mentioned her kids refused anything green unless it was hidden or exciting. That's when I remembered these goujons, crispy and golden, paired with a pesto so bright it almost glowed. We made them together that night, and her youngest declared it magic fish with green sauce.
I've served these at casual Friday suppers and slightly fancier weekend lunches, and they work every time. There's something about the contrast, crispy outside and tender flaky inside, that makes people lean back in their chairs and sigh happily. Once, I plated them with a tangle of peppery greens and lemon wedges, and a friend said it looked like something from a seaside bistro. I didn't tell her it took me less than an hour.
Ingredients
- Skinless haddock fillets: Haddock has a delicate sweetness and firm flake, but cod or pollock work beautifully if that's what your fishmonger has fresh.
- Plain flour: This first coating helps the egg cling, creating a base layer that locks in moisture and crunch.
- Eggs: Beaten until smooth, they act as the glue that holds the Parmesan panko crust in place during baking.
- Panko breadcrumbs: Their airy, jagged structure crisps up better than regular crumbs, giving you that audible crunch.
- Parmesan cheese: Finely grated Parmesan adds a nutty, salty depth and helps the crust turn deeply golden.
- Black pepper, sea salt, and smoked paprika: Simple seasonings that enhance without overwhelming, with paprika lending a subtle warmth and color.
- Frozen peas: Blanched briefly, they become the bright, sweet base of the pesto, softer and grassier than raw peas.
- Fresh basil leaves: Their peppery sweetness balances the peas and brings the pesto to life.
- Garlic clove: Just one small clove is enough to add a gentle bite without overpowering the delicate fish.
- Pine nuts: Toasted and blitzed, they lend creaminess and richness, though sunflower seeds work perfectly if nuts are off the table.
- Extra-virgin olive oil: It brings the pesto together, adding silkiness and a fruity undertone.
- Lemon juice: Brightness in a bottle, cutting through richness and lifting every flavor.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (180°C fan) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Set Up Your Coating Station:
- Arrange three shallow bowls in a row: one with plain flour, one with beaten eggs, and one with panko mixed with Parmesan, pepper, salt, and paprika. This assembly line makes coating quick and tidy.
- Coat the Haddock Strips:
- Dredge each haddock goujon in flour, shaking off the excess, then dip into the egg, letting any drips fall away. Finally, press it into the Parmesan-panko mixture, turning to coat evenly, and lay it on the prepared sheet.
- Bake Until Golden:
- Lightly spray or drizzle the goujons with olive oil and bake for 15 to 20 minutes, flipping them halfway through. They should emerge crisp, golden, and irresistible.
- Make the Pea Pesto:
- While the fish bakes, blanch the peas in boiling water for 2 minutes, then drain and run them under cold water to keep their color vivid. Blitz them in a food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice until mostly smooth but still textured, then season to taste.
- Serve Hot:
- Arrange the goujons on plates with a generous spoonful of pesto, lemon wedges, and a handful of salad leaves if you like.
Save 
Save The first time I made this for a small dinner party, someone asked if I'd trained as a chef. I laughed and said no, just someone who loves good food and hates complicated recipes. That night, the pesto disappeared faster than the goujons, and I found myself scraping the bowl with a spoon after everyone left. It became the dish I make when I want to impress without the stress.
Swaps and Substitutions
If haddock isn't available, cod and pollock are excellent stand-ins with similar texture and mild flavor. For a gluten-free version, swap in gluten-free flour and breadcrumbs without changing a thing about the method. Sunflower seeds work beautifully in place of pine nuts, giving the pesto a slightly earthier note and making it safe for nut-allergic guests. I've even used frozen edamame instead of peas when I wanted something a bit more savory and protein-rich.
Pairing and Serving Suggestions
These goujons shine alongside a crisp green salad dressed simply with lemon and olive oil, letting the Parmesan crust and pesto take center stage. A handful of roasted new potatoes or oven chips makes it feel like a proper Friday night treat. For drinks, reach for a chilled Sauvignon Blanc or a dry sparkling wine, something bright and citrusy that echoes the lemon and pesto. I've also served this with a bowl of thick-cut fries and watched it vanish in minutes.
Storage and Reheating
Leftover goujons keep in the fridge for up to two days in an airtight container, though they're never quite as crisp as when freshly baked. To revive them, pop them back in a hot oven for 8 to 10 minutes rather than microwaving, which turns the crust soggy. The pea pesto will last up to three days in the fridge, covered with a thin layer of olive oil to prevent browning.
- Freeze unbaked coated goujons on a tray, then transfer to a freezer bag for up to a month, baking from frozen with an extra 5 minutes.
- The pesto can be frozen in ice cube trays and popped out as needed for quick weeknight meals.
- Always bring the pesto to room temperature before serving for the best flavor and texture.
Save 
Save This recipe has become my answer to midweek slumps and last-minute gatherings alike. It's proof that a little creativity and a hot oven can turn simple ingredients into something that feels special.
Your Questions Answered
- → Can I use a different type of fish?
Yes, cod or pollock work excellently as alternatives to haddock. Both have similar textures and mild flavors that pair well with the Parmesan crust and pea pesto.
- → How do I make this gluten-free?
Simply substitute the plain flour with gluten-free flour and use gluten-free breadcrumbs in place of panko. The coating will still be crispy and delicious.
- → Can I make the pea pesto in advance?
Absolutely. The pesto can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Drizzle a little olive oil on top to prevent browning.
- → What can I use instead of pine nuts?
Toasted sunflower seeds make an excellent nut-free alternative and provide a similar texture and nutty flavor to the pesto at a lower cost.
- → Can I fry these instead of baking?
Yes, you can shallow fry the goujons in vegetable oil over medium heat for 3-4 minutes per side until golden and cooked through. This creates an even crispier crust.
- → How do I know when the haddock is cooked?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The coating should be golden brown and crispy.