Herb-crusted haddock

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Good Food

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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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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

Preperation 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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