Haddock Fillets with Wholegrain Mustard and Parsley Sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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 1Pre-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 2After 10 minutes give the vegetables a stir to cover nicely with the oil. Start boiling the potatoes in a lidded sauce pan.
- STEP 3After 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 4Cook 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 5Drain 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 6With 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 7Serve with a well chilled crisp Chardonnay. Enjoy!
