Haddock
roasted herb-crust with cherry vine tomatoes
INGREDIENTS
Serves 4
Prepare: 15 Minutes
Cook: 15 Minutes
4 x 175g haddock fillets
1 slice white bread, about 50g
4 vines of 6 – 7 cherry tomatoes
3 tbsp chopped fresh parsley
2 tbsp snipped fresh chives
1 garlic clove, crushed
Grated rind of 1 lemon
2 tbsp olive oil
Watercress salad
Crusty bread
Lemon wedges
RECIPE
Preheat the oven to 200°C, gas mark 6. Place the bread in a mini food processor and whizz to form fine crumbs. Add the parsley, chives, garlic and lemon rind and whizz again until well blended. Stir in a teaspoon of olive oil and squeeze of lemon juice then sprinkle the mixture on top of the fish fillets.
Arrange the herb-crumb haddock fillets on a baking sheet and nestle the cherry tomato vines alongside. Drizzle the tomatoes with a little oil then roast for 15 minutes until the fish is cooked through and nicely browned.
Serve with lemon wedges, salad and crusty bread.