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Haddock With An Olive Crust

Diet.Chef's picture
Ingredients
  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)
Directions

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: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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