Baked Haddock with Lemon & Herb Crust

• 2garlic cloves, minced
• 80 gfresh breadcrumbs
• 3 tbspolive oil
• 30 gparmesan, finely grated
• 1lemon, zested
• 3 tbspfresh flat-leaf parsley, finely chopped
• 1 tbspfresh dill, finely chopped
• 4haddock fillets, about 180g each, skinless
• salt and black pepper
• 300 gbroccoli, 700 g new potatoes and 1 lemon, cut into wedges (optional)

Method

1. 1Heat the oven to 200°C fan and line a baking tray with baking paper.
2. 2In a bowl, combine the breadcrumbs, parmesan, lemon zest, parsley, dill, garlic and 2 tablespoons of the olive oil. Season generously with salt and pepper and rub the mixture between your fingers until it looks like damp, fragrant sand.
3. 3Pat the haddock fillets thoroughly dry with kitchen paper; this is what gives you a crisp crust rather than a soggy one. Season both sides and lay them on the tray, spaced apart.
4. 4Press the crust firmly onto the top of each fillet, dividing it evenly so you get a thick, even blanket about 1 cm deep. Don't be shy; pack it on.
5. 5Drizzle the remaining tablespoon of olive oil over the crusts.
6. 6Bake for 15–18 minutes, until the crust is deep golden and crisp and the fish flakes easily when nudged with a fork. If the crust needs a final push of colour, flash it under the grill for 30 seconds.
7. 7If serving the optional sides, steam the broccoli until just tender with a bit of bite, about 4–5 minutes, and boil the new potatoes until a knife slides through cleanly, around 12–15 minutes depending on size.
8. 8Serve the haddock with the optional potatoes, broccoli and lemon wedges if using.

Per serving

kcal

320

protein

31.2g

fibre

1.7g

carbs

18g

fat

14g