Herb-crusted haddock

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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.

Making it spicy

Stir ¼ tsp mild curry powder into the mayonnaise instead of the garlic, and serve the fish with rice.

Per serving (unsmoked)

324 kcalories, protein 30g, carbohydrate 21g, fat 14 g, saturated fat 2g, fibre 1g, salt 0.87 g

'My five-year-old came in wanting his tea saying it "smelt lovely". The herby topping was a big hit with the kids, who liked the crunchiness, and the haddock was cooked to perfection.'

Latest comments and suggestions

• coby

  14 November 2007

  coby rated this recipe

  

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• Sparkyman

  31 January 2008

  Sparkyman rated and commented on this recipe

  

  Very quick, simple dish....I had no cherry tomatoes so replaced them with some roughly chopped (Biggish Pieces) of sundried tomatoes (in Olive Oil) - they really made the dish !

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• valery

  08 March 2008

  valery commented on this recipe

  Very easy to make I used smoked haddock and it was very tasty, will certainly make it again.

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• Shelley

  26 March 2008

  Shelley rated and commented on this recipe

  

  Had this with home made chips, really lovely and very simple

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• Christine

  25 April 2008

  Christine rated and commented on this recipe

  

  Made it just as per the recipe and loved it. Will definitely make this again and maybe try Sparkyman's suggestion with the sundried tomatoes.

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• emmawemma

  12 June 2008

  emmawemma rated and commented on this recipe

  

  Used the suggested curry mayo addition and was lovely.

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• Maria

  23 July 2008

  Maria commented on this recipe

  I used fresh thyme instead of parsley and actually mixed the coating mixture all together - really tasty and so easy, will definitely make again.

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• nikkic33

  24 August 2008

  nikkic33 rated and commented on this recipe

  

  Loved this and now made many times added to my recipes which i use regularly.

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• pritv

  16 October 2008

  pritv rated this recipe

  

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• DomesticGoddess

  12 April 2009

  DomesticGoddess rated and commented on this recipe

  

  I LOVE this recipe as it's so tasty, so easy and so convenient. I often make it when my hsuband is working late and prep it all at the same time and then just leave the try of prepped fish and tomatoes in the fridge until he's back, then cook and serve with rocket. I found using breadcrumbs from a sesame bagel worked the best for the topping too and it looks very special with cherry tomatoes on the vine for a dinner party served with rocket and moulded rice or dauphinoise potatoes.

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• DomesticGoddess

  12 April 2009

  DomesticGoddess commented on this recipe

  ...PS. That's rice shaped in a mould to shape it like a small ramekin, not mouldy rice!

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• PoshPaws

  05 May 2009

  PoshPaws rated and commented on this recipe

  

  Five stars for this one! We had it for dinner last night and it was gorgeous. I told my 10yr old son that he wasn't allowed to scrape the crust off of his fish (because I just knew he would have done, otherwise! lol) and after looking at it like as though it had come down from Mars, he tentatively tried it - and decreed it "actually, very tasty!" - and ate the lot. *grin* Now there's testament to how good it is! I served it with new potatoes, green beans and carrots, but it would have been just as nice with a green salad and new potatoes. I think, next time, I will reduce the amount of mayo used - and the curry version would be nice to try, too!

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• tracey

  08 June 2009

  tracey commented on this recipe

  made this for a none loving fish guy!....and guess what he loved it. Yip so much so he wants it again. Easy to make looked fab and tasted amazing. Made it with brown bread as that's all I use. Tasted just as good.

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• LauraKing

  26 June 2009

  LauraKing rated and commented on this recipe

  

  I tried this with gluten free breadcrumbs and without lemon and parsley (only because I didn't have them) and it was still delicious! So easy to do and went really well with bubble and squeak.

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• DomesticGoddess

  13 July 2009

  DomesticGoddess commented on this recipe

  This is now a firm family favourite of ours and great for dinner parties as you can prep it before guests come and then just pop it in the oven when you're ready. I find it goes best with brown basmati rice, boiled in veg stock and a green salad. We sometimes add peas to the rice at the end of cooking or steam some tender stem broccoli. Works well with a lemon tart and cream for dessert.

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• Deekay78

  29 September 2009

  Deekay78 rated and commented on this recipe

  

  Hmmm very tasty, I made this with smoked haddock and will be making it again. I've previously used dijon mustard on fish to hold on a herb crust but it was nice and light with the mayo, even my 2 year old enjoyed it. I served it with sweet potato wedges and green beans. I think filling, tasty and healthy.

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• Elaine Mary

  10 October 2009

  Elaine Mary rated and commented on this recipe

  

  I just used the crust recipe with salmon fillets, omitting the tomatoes and it was very good indeed. Have made it several times now with different fish and with brown bread crumbs.

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http://www.bbcgoodfood.com/recipes/1742/

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Ingredients

• 1 tbsp olive oil , plus extra
• 4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
• 2 handfuls cherry tomatoes
• 3 tbsp mayonnaise
• 1 tsp garlic paste or 1 garlic clove, crushed
• 100g white breadcrumbs
• zest and juice 1 lemon
• 2 handfuls flat-leaf parsley , leaves roughly chopped

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Super healthy

Ingredients

• 1 tbsp olive oil , plus extra
• 4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
• 2 handfuls cherry tomatoes
• 3 tbsp mayonnaise
• 1 tsp garlic paste or 1 garlic clove, crushed
• 100g white breadcrumbs
• zest and juice 1 lemon
• 2 handfuls flat-leaf parsley , leaves roughly chopped

Per serving (unsmoked)

324 kcalories, protein 30g, carbohydrate 21g, fat 14 g, saturated fat 2g, fibre 1g, salt 0.87 g

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