Herb Crusted Haddock, with Roasted Vine Tomatoes
Serves: 4
Preparation: NA
Cooking Time: NA
A seawater fish, which lives in the north Atlantic. It has dark grey, silvery skin, and is similar in appearance to a cod, though smaller in size. The flesh is flaky, and white in colour. It has a mild taste, similar to cod, though its meat is slightly
Ingredients
- Olive oil 4 haddock fillets (skin on or skin off)
- 2 handfuls of cherry tomatoes
- 4tbsp mayonnaise
- 1 glove or garlic, peeled and sliced
- 100g breadcrumbs zest and juice of 1 lemon
- 2 large handfuls of parsley, chopped
Method
- Preheat the oven to 200C/400F/gas 6
- Add a glug of oil to a baking tray, and lay the haddock, skin side down. Scatter the tomatoes around the fish and drizzle liberally with olive oil.
- In a separate bowl, mix the mayonnaise with the garlic, and spread over the fish. Then combine the breadcrumbs, lemon zest and juice and the parsley, along with salt and pepper.
- Top each fillet with the breadcrumb mixture, and finish with a drizzle of olive oil.
- Bake in the oven for 20 minutes, or until the fish is cooked through, and the topping golden and crisp.
