I was asked to create some fish recipes by Peterhead Fish Company. My first is this haddock recipe with a tasty crunchy topping and creamy vegetables. You might not like anchovies, but they are an essential ingredient in the topping- I promise it does not taste too ‘fishy’ but just gives an amazing salty and savoury flavour. The haddock I got was huge and very fresh and I cannot recommend Peterhead Fish company more for their service and quality. I love using local produce and supporting local business and felt this was a great way of doing so. Let me know if you try this or any of my recipes by sharing on my Facebook or Instagram pages.
RECIPE
SERVES 2
Ingredients:
- 2 fillets of haddock
- 10 sun-dried tomatoes and a tablespoon of the oil from the jar
- 2 cloves garlic
- 3 anchovies
- About 2 tablespoons grated Parmesan
- 1 slice of bread, blitz to breadcrumbs
- 1 leek
- 2 balls frozen spinach
- 1 teaspoon mustard
- 2 tablespoons double cream
- Butter
- Salt and Pepper
METHOD
- Preheat the oven to 200C. Season the fish with salt and pepper. To make the topping, blitz ( or bash with a pestle and mortar) the sun-dried tomatoes, garlic, anchovies, half the Parmesan and the oil. Spread on top of the fish and top with the breadcrumbs and remaining cheese. Bake in the oven for 15 minutes.
- Slice the leek into thick and thin slices and heat a pan over a medium heat and add a knob of butter. When melted, add the leeks.
- Put the spinach in a microwaveable bowl and cook on high for 1 minute.
- Add the spinach to the leeks and cook until the leeks have softened , about 5-6 minutes.
- Add the mustard and cream to the leeks and spinach and simmer for one minute.
- Serve the fish on top of the creamy veg and enjoy!
TIPS
- Also works with cod, cook in the same way.
- If you want more, add some courgettes to the leeks or some simple boiled potatoes would work well too.
- I’ve said it already, but I’ll say it again- don’t miss out the anchovies if you think you won’t like it!
Hi, would this work with salmon fillett as well?
Hello. I think it would work great with salmon- I may even try it myself! For best results, I recommend using skinless salmon fillets. Thanks and let me know how you get on.
Hi, I just made this tonight with Salmon, it was fantastic, followed your recipe but add one extra clove of garlic, served with green beans and snow peas ,fresh out the garden and a hassle back Potato, I got 9.5 out of 10.
Thank you so much!! If you took a photo, be sure to share it with me on Instagram ( @documenting_my_dinner )