Bookmark Recipe

Haddock with Warm Tomato Relish

Name: Haddock with Warm Tomato Relish
Yield: 4
Ingredients: 4 haddock fillets about 150g each, skin on; Salt and freshly-ground black pepper; 3 tablesp. olive oil; 250g cherry tomatoes, cut in half; 8 scallions, chopped; 1 teasp. castor sugar; A splash of white wine vinegar; A few sprigs of thyme, leaves only; A small handful of fresh coriander, chopped

This dish can be on the table in about 10 minutes, with very little work involved. It really is surprisingly simple!

4 people

Nutrition per serving

kcal

344 kcal
protein

33g
iron

2.1mg
carbs

37g

Ingredients

4 haddock fillets about 150g each, skin on
Salt and freshly-ground black pepper
3 tablesp. olive oil
250g cherry tomatoes, cut in half
8 scallions, chopped
1 teasp. castor sugar
A splash of white wine vinegar
A few sprigs of thyme, leaves only
A small handful of fresh coriander, chopped

Main

4 haddock fillets about 150g each, skin on
Salt and freshly-ground black pepper
3 tablesp. olive oil
250g cherry tomatoes, cut in half
8 scallions, chopped
1 teasp. castor sugar
A splash of white wine vinegar
A few sprigs of thyme, leaves only
A small handful of fresh coriander, chopped

Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently. Add the fish to the pan, skin side down. Fry for 3-4 minutes, until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 2-3 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute.

Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the thyme.

Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes and buttered courgettes or some nice bread to mop up the juices!Garnish with coriander.

Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute.

Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the thyme.