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Discover more about your favourite fish with Dive Deep – exploring different fish species and their journey from sea to plate. Alaska Pollock and Atlantic Cod are the first to feature but more to follow in the coming months.

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.

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