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Nutrition: per serving (unsmoked)

  • kcal324
  • fat14g
  • saturates2g
  • carbs21g
  • sugars2g
  • fibre1g
  • protein30g
  • salt0.87g
    low
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Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
MAKING IT SPICY

Stir ¼ tsp mild curry powder into the mayonnaise instead of the garlic, and serve the fish with rice.

Recipe from Good Food magazine, March 2006

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Comments, questions and tips (75)

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Overall rating

A star rating of 4.6 out of 5.96 ratings

kbcrtqqczn99820

Super tasty, used fresh haddock direct from the boat the caught it, panko breadcrumbs and fresh tarragon, dill and chives in the topping. Roasted some green beans and slices of fennel with a few new potatoes and it was absolutely delicious. Will definitely make again.

jeanius

Deliciously simple to do. Used cod because it was on offer. Will be a regular in our household.

lvh2122817801

I’ve made this several times now. I switch up the vegetables. Tonight it’s cherry bomb tomatoes and homegrown cauliflower with wild haddock. So simple. Soooo Delicious!!

pillaimary901588

So simple and tasty. Have been making this for years!

Schmoopie

Absolutely gorgeous, I served it with a pouch of Merchant Gourmet green and puy lentils

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