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Haddock Fillets with Wholegrain Mustard and Parsley Sauce

By The Edible Patch (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Pan cooked Haddock fillets with crushed potatoes, roasted vegetables and a wholegrain mustard and parsley sauce.
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Ingredients

Main Ingredients

  • 2 Haddock Fillets
  • 4 Medium size Potatoes, peeled and quatered
  • 1 Small Lemon (zest and half for sauce - half for garnish)
  • Knob of Butter
  • Olive Oil
  • Salt and Pepper
  • Small handful of fresh Basil, roughly chopped

For the Roasted Vegetables

  • 2 Haddock Fillets
  • 4 Medium size Potatoes, peeled and quatered
  • 1 Small Lemon (zest and half for sauce - half for garnish)
  • Knob of Butter
  • Olive Oil
  • Salt and Pepper
  • Small handful of fresh Basil, roughly chopped
  • 1 Red Onion, roughly chopped
  • 1/2 a Red Pepper, roughly chopped
  • 1/2 a Yellow Pepper, roughly chopped
  • 1/2 a courgette, halved and roughly chopped
  • 6 Button Mushrooms
  • 6 Cherry Tomatoes

For the Sauce

  • 2 Haddock Fillets
  • 4 Medium size Potatoes, peeled and quatered
  • 1 Small Lemon (zest and half for sauce - half for garnish)
  • Knob of Butter
  • Olive Oil
  • Salt and Pepper
  • Small handful of fresh Basil, roughly chopped
  • 1 Red Onion, roughly chopped
  • 1/2 a Red Pepper, roughly chopped
  • 1/2 a Yellow Pepper, roughly chopped
  • 1/2 a courgette, halved and roughly chopped
  • 6 Button Mushrooms
  • 6 Cherry Tomatoes
  • 200ml Double Cream
  • 1/4 of an Onion, finely diced
  • 1 Clove of Garlic, finely diced
  • 1/2 of the Lemon for Zest and Juice
  • handful of fresh Parsley, finely chopped
  • 1 tsp of Wholegrain Mustard

Method

  • STEP 1
    Pre-heat oven to gas mark 6 / 200 °c. Put the vegetables on a baking tray and drizzle with a little olive oil then sprinkle with basil and place on the top shelf of the oven.
  • STEP 2
    After 10 minutes give the vegetables a stir to cover nicely with the oil. Start boiling the potatoes in a lidded sauce pan.
  • STEP 3
    After a further 15 minutes, when potatoes are softening well, pre-heat a little olive oil in a frying pan on a low heat for 1 minute then add the onions and garlic and cook for 2-3 minutes.
  • STEP 4
    Cook on each side for 1 minute then add the wholegrain mustard, parsley, lemon zest and juice and the cream. Cook for 3-4 minutes stirring gently to combine all the flavours well, season with salt and pepper to taste then turn down to a low heat.
  • STEP 5
    Drain the potatoes then add a knob of butter and crush with a fork. Serve the crushed potatoes on the centre of a plate, piling the roasted veg on the side.
  • STEP 6
    With a fish slice, carefully life the haddock out of the pan and place on top of the potatoes then spoon on the sauce. Garnish with a wedge of lemon and a spring of parsley (optional).
  • STEP 7
    Serve with a well chilled crisp Chardonnay. Enjoy!
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