Baked Haddock with Lemon & Herb Crust

Ingredients

• 2 garlic cloves, minced
• 80 g fresh breadcrumbs
• 3 tbsp olive oil
• 30 g parmesan, finely grated
• 1 lemon, zested
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 4 haddock fillets, about 180g each, skinless
• salt and black pepper
• steamed broccoli, new potatoes, and lemon wedges, to serve

Method

1. Heat the oven to 200°C fan and line a baking tray with baking paper.
2. In 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. Pat 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. Press 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. Drizzle the remaining tablespoon of olive oil over the crusts.
6. Bake 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. Meanwhile, 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. Plate the haddock alongside the potatoes and broccoli, with lemon wedges for squeezing at the table.