Parsley and lemon crusted haddock – Recommended Recipe!

 Parsley and Lemon Crusted Haddock – serves 4

Ingredients

4 thick fillets of haddock (or other firm white fish)

100g breadcrumbs

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

Method

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.

Fish pie - Recommended Recipe!

Fish Pie - serves 6, takes 25 mins to prepare and 35 mins to cook.

Ingredients
750g floury potatoes, peeled and cut into large chunks
pinch of salt
2 egg yolks
60g butter
200ml milk
1 tbsp plain flour
175ml fish stock
200ml creme fraiche
1 tbsp chopped fresh tarragon
zest of 1/2 a lemon
750g fish pie mix (we used a mix of prawns, haddock and smoked cod)

Method

1. Place the potatoes in a saucepan and cover with water. Add a large pinch of salt and bring to the boil. Gently simmer, partially covered with a lid, for about 20 minutes, or until the potatoes are completely tender. Drain thoroughly and return the potatoes to the pan over a low heat for a couple of minutes to steam off any remaining water. Use a potato ricer or masher to mash the potatoes.
2. Beat in the egg yolks, 25g of the butter and 50ml of the milk and season to taste with freshly fround black pepper and salt.
3. Preheat the oven to Gas 4/180C. Place the remaining butter in a small saucepan with the remaining milk, the flour and the fish stock and gently bring to the boil, whisking constantly. Keep whisking as the mixture boils and thickens to form a smooth sauce. Simmer for 3 minutes. Remove from the heat and stir in the creme fraiche, tarragon and lemon zest and season with plenty of pepper and just a little salt.
4. Distribute the fish mix over the base of a medium, ovenproof dish. Pour the sauce evenly over the fish and spread the mash over the top, working from the outside in. Use a fork to rake over the top, creating a rough surface. Bake for 30-35 mins until golden on top and bubbling beneath.

Each serving contains: 495 kcals, 3g sugar, 30g fat, 17g saturated fat, 0.6g salt.

Source: Tesco instore recipe card