Name: Sautéed haddock with summer veg
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 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; flour seasoned with salt, for dusting; 6 x fillets of fresh haddock skinned; 2-3 tbsp olive oil; knob of butter

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Sautéed haddock with summer veg

Sautéed haddock with summer veg

Gary Rhodes

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.8 out of 5.6 ratingsRate

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

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Sweet peach trifles

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Ingredients

Nutrition

Units:

MetricUS

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 fillets of fresh haddock

skinned
2-3 tbsp olive oil
knob of butter

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Nutrition: per serving

kcal448
fat21g
saturates6g
carbs27g
sugars6g
fibre4g
protein39g
salt0.76g

low

Method

step 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.
step 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.
step 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.
step 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.
step 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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A star rating of 4.8 out of 5.6 ratings

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