- 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
Haddock with Warm Tomato Relish
4 people
Nutrition per serving
-
kcal344 kcal
-
protein33g
-
iron2.1mg
-
carbs37g
Ingredients
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
Method
Copy TextSeason 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.
Method
Copy TextSeason 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.
