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Herb-crusted Haddock |
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| Serves 4 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp olive oil, plus extra
4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz
each
2 handfuls cherry tomatoes
3 tbsp mayonnaise
100g white breadcrumbs
zest and juice 1 lemon
2 handfuls flat-leaf parsley, leaves roughly chopped
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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.
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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.
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DAILY
DINNERS 
