- 1 tbsp olive oil, plus extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 2 handfuls cherry tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 tbsp mayonnaise
- 1 tsp garlic paste or 1 garlic clove, crushed
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 100g white breadcrumbs
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 handfuls flat-leaf parsley, leaves roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.
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 spicyStir ¼ tsp mild curry powder into the mayonnaise instead of the garlic, and serve the fish with rice.