Tasty recipe, great for fresh haddock, or similar white fish such as cod, coley, hake or gurnard
Serves 4
Prep time: 10 minutes
Cooking time: 20- 25 minutes
Ingredients
- 4 x 140g fillets skinless fresh haddock (similarly hake, gurnard, coley or cod)
- 2 handfuls cherry tomatoes
- 3 tbsp mayonnaise
- ½ a small onion, sliced
- 1 garlic clove, crushed or grated
- 100g breadcrumbs
- 1 tbsp rapeseed oil
- 1 lemon, juiced and zest
- 1 head of broccoli, blanched
- 2 handfuls of roughly chopped parsley
Method
1. Pre-heat the oven to 220 degrees C.
2. Lightly oil a large baking tray, and lay the fish, tomatoes, onions and greens alongside each other.
3. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
4. In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste.
5. Top the fish with the breadcrumb mixture.
6. Drizzle olive oil over the fish and tomatoes, and bake for 10 minutes or until the fish flakes slightly when pressed and the crust is golden and crunchy.
7. Stir the garlic (or instead mild curry powder) into the mayonnaise, and serve the fish with rice.
