Sautéed haddock with summer veg

Sautéed haddock with summer veg

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(3 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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:

  • kcal448
  • fat21g
  • saturates6g
  • carbs27g
  • sugars6g
  • fibre4g
  • protein39g
  • salt0.76g
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Ingredients

    For the summer veg

    • 700g new potatoes
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 350g button onions, peeled
    • 5 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 ½ tbsp lemon juice
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 24 asparagus spears
      Asparagus

      Asparagus

      a-spa-ra-gus

      Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

    • 150ml half-fat crème fraîche
    • 1-2 tbsp capers, finely chopped
      Capers

      Capers

      kay-per

      Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

    • knob of butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 250g punnet cherry tomatoes, halved

    For the fish

    • flour seasoned with salt, for dusting
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 6 x 175g fillets of fresh haddock, skinned
      Haddock

      Haddock

      haad-dok

      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    • 2-3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • knob of butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    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.

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    Comments (5)

    skag181's picture
    4

    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
    5

    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
    5

    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.

    Questions (1)

    patty77's picture

    the recipe says see gary's tip (right) but I can't see a tip.

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