Sautéed haddock with summer veg

Sautéed haddock with summer veg

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
448
protein
39g
carbs
27g
fat
21g
saturates
6g
fibre
4g
sugar
6g
salt
0.76g

Ingredients

For the summer veg

  • 700g new potatoes
  • 350g button onions, peeled
  • 5 tbsp olive oil
  • 2 ½ tbsp lemon juice
  • 24 asparagus spears
  • 150ml half-fat crème fraîche
  • 1-2 tbsp capers, finely chopped
  • knob of butter
  • 250g punnet cherry tomatoes, halved

For the fish

  • flour seasoned with salt, for dusting
  • 6 x 175g fillets of fresh haddock, skinned
  • 2-3 tbsp olive oil
  • knob of butter

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Method

  1. Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary’s tip, right). Keep warm.
  2. Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.
  3. Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins – this will finish cooking the fish without overcooking.
  4. While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.
  5. Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.

Recipe from Good Food magazine, July 2006

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Comments

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kathrynemma24's picture

like Peter responded I'm stunned that any body can earn $7576 in one month on the computer. have you seen this link .... w­w­w.B­B­C­1­3.c­o­m

skag181's picture
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really nice and easy to cook

xeno7bef-9's picture

Fresh meaty haddock fillets make this an enjoyable dish. No way does it take 40m, it takes 25 at the most. We used sliced runner beans instead of the asparagus from our garden.

ourshell's picture
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Really enjoyed this recipe - particularly the creme fraiche and capers. Found that the asparagus didn't need cooking as long as is recommended though. Used hake fillets rather than haddock and it worked really well.

patbernard's picture

I've made this twice now as a special summer meal for my husband and I - eaten in the garden! It is lovely - really fresh, summer flavours. Didn't bother with the creme freche the second time.
Definitely would make it again but wouldn't make it for more than my immediate familyas even when I was well-prepared there seemed to be a lot to do at the end!!

josiejo's picture
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This is so tasty, I am not that good at fish. (cooking and eating) and I am always trying to find dishes that I acctually enjoy eating and cooking. This is one ... great summer treat. I did it without the creme fresh it was yummy.

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