Herb-crusted haddock loin recipe
4th May 2020 Recipes
Delve into this sumptuous fish supper, immediately!
The days are getting longer, the clocks are set to change and with the onset of spring comes its bounty: juicy watercress and nutty little potatoes. Celebrate with bright and fresh plates of food like this easy herb-crusted fish and follow with preserved fruits, as we hungrily wait for things to warm up enough for this year’s crop to come into season.
Ingredients (serves 4)
•30g flat leaf parsley
•180g breadcrumbs (fresh or frozen)
•1 lemon, zested
•2 garlic cloves, crushed
•½ tsp crushed black peppercorns
•2tbsp olive oil
•4 haddock loins (approx 600g)
•500g baby potatoes
•100g watercress
For the dressing
•4tbsp olive oil
•1tbsp Balsamic vinegar
•¾ tsp Dijon mustard
•Pinch of salt
•Pinch of sugar
Method
1. Preheat the oven to 200°C.
2. Wash the leaves from the parsley, roughly pick the leaves and slice thinly. Tip into a mixing bowl and stir in the breadcrumbs, lemon zest, crushed garlic, black peppercorns and olive oil (just enough so that the breadcrumbs are shiny—not so that it clumps together).
3. Place a sheet of baking parchment on a tray and lay the haddock loins on it. Use your hands to scoop up the breadcrumbs and heap them over the fish, distributing them evenly. Bake for 12-15 minutes, until the breadcrumbs are golden and the haddock is opaque all the way through.
4. Put the potatoes into a saucepan, cover with boiling kettle water and a pinch of salt. Bring to simmer on the hob and cook for 12 minutes—similar cooking time to the fish.
5. While the potatoes and fish are cooking, make the salad dressing. Either put all the ingredients in a jam jar and shake, or stir in a bowl until glossy and emulsified. Season and then coat the watercress, using a generous slug of dressing. 6. Drain the potatoes, and then plate up with the watercress and the herb-crusted loins. Serve with a dollop of mayonnaise, hollandaise or aioli.
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