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Herb-crusted haddock

If you can only find fillets that have the skin on, don't oil the baking sheet, and place the fillets skin-side down. When you lift them off, the skin should stay on the tray

Dish Details:clock


INGREDIENTS:

Herb-crusted haddock1 tbsp olive oil, plus extra for drizzling
4 skinless, unsmoked or smoked haddock fillets
2 handfuls cherry tomatoes
3 tbsp mayonnaise
1 clove of garlic, crushed
100g white breadcrumbs (about 5 slices white bread)
grated rind and juice of 1 lemon
2 handfuls flat-leaf parsley,
leaves roughly chopped


PREPARATION:
Turn the oven to fan 200C/conventional 220C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a bowl, mix the mayonnaise with the crushed garlic, then spread it over the fish.

In a separate bowl, toss together the breadcrumbs, lemon rind, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 minutes, or until the fish flakes slightly when pressed and the crust is golden and crunchy.


PREP/COOK
INFORMATION:

Serves: 4

Source: BBC Easy Cook magazine

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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