Herb-crusted haddock

recipe

Herb-crusted haddock

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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

Ingredients

1 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

Serves: 4

Directions

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Turn the oven to fan /conventional /gas 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.

Source: BBC Easy Cook magazine