Baked haddock
Try this recipe for herb-crusted baked haddock with juicy cherry tomatoes – if you use unsmoked fish with this recipe, it's a great source of omega-3 fatty acids.
Ingredients
4 serv.- olive oil↗1 tbsp tbsp
plus extra
- skinless unsmoked or smoked haddock4
fillets, approx 140g/5oz each
- handfuls cherry tomatoes↗2
- mayonnaise↗3 tbsp tbsp
- garlic↗1 tsp tsp
paste or 1 garlic clove, crushed
- white breadcrumbs↗100g g
- lemon↗zest and juice 1
zest and juice 1
- parsley↗2 handfuls flat-leaf
2 handfuls flat-leaf leaves roughly chopped
Step-by-step instructions
- 1
Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
- 2
In a separate bowl, toss together the breadcrumbs, lemon zest, 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 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.
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