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Haddock with an Olive Crust

Diet.Chef's picture
  Pitted black olives 12 , finely chopped
  Fresh white breadcrumbs 3 Ounce (75 Gram)
  Freshly chopped tarragon 1 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Spring onions 3 , trimmed and finely chopped
  Olive oil 1 Tablespoon
  Skinless haddock fillets 24 Ounce (Thick, 4 Fillets, 175 Gram / 6 Ounce Each)
  Freshly cooked carrots 1⁄4 Cup (4 tbs) (For Serving)
  Cooked beans 1⁄4 Cup (4 tbs), cooked freshly (For Serving)

1. Preheat the oven to 190°C/ 375°F/Gas Mark 5. Place the black olives in a small bowl with the breadcrumbs and add the chopped tarragon.
2. Add the garlic to the olives with the chopped spring onions and the olive oil. Mix together lightly.
3. Wipe the fillets with either a clean damp cloth or damp kitchen paper, then place on a lightly oiled baking sheet.
4. Place spoonfuls of the olive and breadcrumb mixture on top of each fillet and press the mixture down lightly and evenly over the top of the fish.
5. Bake the fish in the preheated oven for 20—25 minutes or until the fish is cooked thoroughly and the topping is golden brown. Serve immediately with the freshly cooked carrots and beans.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2187 Calories from Fat 1147

% Daily Value*

Total Fat 126 g193.3%

Saturated Fat 27.5 g137.3%

Trans Fat 0 g

Cholesterol 209.3 mg69.8%

Sodium 3846.5 mg160.3%

Total Carbohydrates 184 g61.4%

Dietary Fiber 9.3 g37.2%

Sugars 25.7 g

Protein 92 g183.7%

Vitamin A 21.6% Vitamin C 29.2%

Calcium 49.2% Iron 93%

*Based on a 2000 Calorie diet

Haddock With An Olive Crust Recipe