# 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
→ Pea Pesto
09 - 7 oz frozen peas
10 - 1 oz 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
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
# 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 mixed panko, Parmesan cheese, black pepper, salt, and smoked paprika.
03 - Coat each haddock strip in flour, then dip into beaten egg, and finally 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 peas in boiling water for 2 minutes, drain, and refresh under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in food processor. Pulse until mostly smooth with slight texture. Season with salt and pepper.
06 - Plate hot goujons with generous spoonful of pea pesto, lemon wedges, and salad leaves.
