Save My neighbor once knocked on my door holding a jar of bright green pesto and asked if I had any fish. She'd made too much from her garden peas and didn't want it to go to waste. I had haddock fillets in the fridge and some leftover Parmesan from the week before. What started as a favor turned into one of those accidental brilliant pairings that you never forget. The sweet earthiness of pea pesto against crispy, cheesy fish made total sense in a way I hadn't expected.
I made these for a casual Friday dinner when friends came over without much notice. I wasn't trying to be fancy, but when I set the tray down with that vivid green pesto spooned alongside golden goujons, everyone paused. It looked restaurant-level without any real fuss. We ate them with our hands, dunking into the pesto like it was the best sauce we'd ever tried. Someone said it tasted like childhood and adulthood had finally made peace.
Ingredients
- Skinless haddock fillets: Haddock has a mild, slightly sweet flavor that holds its shape beautifully when baked, and it doesn't overpower the delicate pesto.
- Plain flour: This first coating helps the egg stick and creates a dry base so the breadcrumbs don't slide off during baking.
- Eggs: Beaten eggs act like glue, binding the Parmesan crust to the fish so every bite stays intact.
- Panko breadcrumbs: Their larger, airier flakes crisp up better than regular breadcrumbs and give you that satisfying crunch without deep frying.
- Parmesan cheese (for coating): Finely grated Parmesan melts slightly into the panko, adding a nutty, salty richness that transforms plain breadcrumbs into something special.
- Black pepper, sea salt, smoked paprika: These seasonings wake up the crust and add a subtle warmth, especially if you use the paprika.
- Frozen peas: They're picked and frozen at peak sweetness, making them more reliable than fresh and perfect for a smooth, vibrant pesto.
- Fresh basil leaves: Basil brings an aromatic sweetness that balances the earthiness of peas and makes the pesto feel alive.
- Parmesan cheese (for pesto): It adds creaminess and a savory depth that rounds out the bright, vegetal flavors.
- Garlic clove: Just one small clove gives the pesto a gentle bite without overwhelming the delicate pea flavor.
- Pine nuts: They lend a buttery richness and help thicken the pesto, though sunflower seeds work just as well if you need a nut-free option.
- Extra-virgin olive oil: Good olive oil makes the pesto silky and ties all the flavors together with a fruity, peppery finish.
- Lemon juice: A squeeze of lemon brightens everything and keeps the pesto from tasting too heavy or flat.
- Lemon wedges and salad leaves: Fresh lemon to squeeze over the hot goujons and crisp greens to balance the richness make the plate feel complete.
Instructions
- Prep your oven and tray:
- Preheat the oven to 200°C (180°C fan) and line a baking sheet with parchment so the goujons don't stick. This also makes cleanup so much easier.
- Set up your coating station:
- Arrange three bowls in a row with flour in the first, beaten eggs in the second, and panko mixed with Parmesan, pepper, salt, and paprika in the third. This assembly line method keeps your hands from getting too messy.
- Coat the haddock strips:
- Dip each piece of fish first in flour, shaking off the excess, then into the egg, and finally press it into the Parmesan-panko mixture to coat all sides. Lay them on the prepared baking sheet with a little space between each one so they crisp evenly.
- Bake until golden:
- Lightly spray or drizzle the goujons with olive oil, then bake for 15 to 20 minutes, flipping them halfway through. They're done when the crust is golden and the fish flakes easily with a fork.
- Blanch the peas:
- While the fish bakes, drop the frozen peas into boiling water for 2 minutes, then drain and run them under cold water to keep their bright green color. This quick blanch makes them tender enough to blend smoothly.
- Blend the pesto:
- Combine the blanched peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth but still a little textured, then season with salt and pepper to taste.
- Serve warm:
- Arrange the hot goujons on a platter with a generous bowl of pea pesto, lemon wedges on the side, and a handful of salad leaves if you like. Eat them while they're still crispy and the pesto is cool and creamy.
Save The first time I served these to my nephew, he said they were nothing like the frozen fish sticks he usually refused to eat. He dipped one goujon into the pea pesto, took a bite, and quietly finished the whole plate without a single complaint. His mum just stared at me like I'd performed magic. Sometimes the best compliment is a clean plate and no questions asked.
Choosing Your Fish
Haddock is my go-to because it has a slightly sweeter, more delicate flavor than cod and flakes beautifully without falling apart. If you can't find haddock, cod or pollock work just as well and hold up to the crispy coating without any trouble. I've even used sustainable white fish like coley when it was on sale, and nobody noticed the difference. Just make sure the fillets are skinless and relatively even in thickness so they cook at the same rate. Freshness matters more than the exact species, so trust your nose and buy from a fishmonger you like.
Making It Ahead
You can coat the goujons up to a few hours in advance and keep them covered in the fridge until you're ready to bake. The pesto also keeps well for a couple of days in an airtight container with a thin layer of olive oil on top to prevent browning. I've made the pesto in the morning and baked the fish just before dinner, which takes all the stress out of timing. If you have leftovers, the goujons reheat surprisingly well in a hot oven for about 8 minutes, though they're never quite as crispy as fresh. The pesto can also be frozen in ice cube trays and popped out whenever you need a bright, herby boost.
Serving Suggestions
These goujons are hearty enough to be the main event, but they also work beautifully as part of a bigger spread. I like to serve them with roasted new potatoes or a simple green salad dressed with lemon and olive oil. They're also fantastic tucked into warm flatbreads with shredded lettuce and a dollop of pea pesto for a kind of elevated fish wrap. If you're feeding kids, serve the pesto on the side so they can dip at their own pace.
- Pair with crispy oven chips and a handful of cherry tomatoes for a laid-back weeknight dinner.
- Serve alongside a chilled glass of Sauvignon Blanc or sparkling wine for a weekend lunch that feels special.
- Use leftover pesto stirred into pasta or spread on toast with a poached egg the next morning.
Save This dish has become my answer to the question of what to cook when you want something comforting but still interesting. It's proof that a few good ingredients and a little care can turn a simple idea into something people remember long after the plates are cleared.
Recipe FAQ
- → Can I use a different type of fish?
Yes, cod or pollock work excellently as alternatives to haddock. Choose firm white fish fillets that will hold their shape when cut into strips.
- → 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 rest of the preparation remains the same.
- → Can the pea pesto be made ahead?
Yes, the pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent browning.
- → What can I substitute for pine nuts?
Toasted sunflower seeds make an excellent nut-free alternative that provides similar texture and richness to the pesto without compromising flavor.
- → Can I fry these instead of baking?
Yes, you can shallow fry the goujons in vegetable oil over medium-high heat for 3-4 minutes per side until golden and cooked through, though baking is a healthier option.
- → How do I know when the fish is cooked?
The goujons are ready when the coating is golden brown and the fish flakes easily when tested with a fork. The internal temperature should reach 63°C (145°F).