Sautéed haddock with summer veg
Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 40 mins
- 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.
- 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.
- 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.
- 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.
- 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.
448 kcalories, protein 39g, carbohydrate 27g, fat 21 g, saturated fat 6g, fibre 4g, sugar 6g, salt 0.76 g
Recipe from Good Food magazine, July 2006.
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Ingredients
FOR THE SUMMER VEG
- 700g new potatoes
- 350g button onions , peeled
- 5 tbsp olive oil
- 2 1/2 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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Delicious sponge pud with custard and succulent summer peaches - packed with vitamin C. By Gary Rhodes
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 20 mins
Cook 40 mins
Impressive, yet easy
Ingredients
FOR THE SUMMER VEG
- 700g new potatoes
- 350g button onions , peeled
- 5 tbsp olive oil
- 2 1/2 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
448 kcalories, protein 39g, carbohydrate 27g, fat 21 g, saturated fat 6g, fibre 4g, sugar 6g, salt 0.76 g
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