Parsley and Lemon Crusted Haddock – serves 4
4 thick fillets of haddock (or other firm white fish)
Zest of 1 lemon
3 tsp finely chopped parsley
4 large ripe tomatoes, thickly sliced
1 onion, sliced
1 tbsp balsamic vinegar
1 tbsp olive oil
1. Heat the oven to 200C/Gas 6. In a bowl, gently combine the tomato and onion slices with the balsamic vinegar and oil, season to taste. Lay them in the bottom of an oven dish and roast for 10 mins.
2. Meanwhile, combine the breadcrumbs with the lemon zest and parsley, top each piece of fish with a thick layer and a drizzle of oil. Place the fish fillets on top of the tomatoes and onions and cook for a further 15 mins until the crust is brown and the fish has cooked through
3. Serve with wedges of lemon.
Source: Bart Spices recipe card.