Distinctively luxurious, but still affordable, are tender and juicy haddock loin fillets.
8 skinless fillets of haddock loin (8 total g)
One garlic clove. Peeled, crushed and made into a paste
Add a pinch of smokedpaprika
25g unsalted butter, melted
100g of sourdough breadcrumbs
2 tablespoons extra virgin olive oil
HERB PUREE
100g mixed flat-leaf basil, coriander and parsley leaves
1 spring onion, roughly chopped
1 tsp fennel seeds, ground
75ml Extra Virgin Olive Oil
1 tablespoon lemon juice
- Pre-heat the oven at 220C/200C fan/gas 7. For the herb purée, whiz the herbs, spring onion and fennel seeds in a food processor to finely chop them. Add the oil and a little salt then continue to whiz to a purée. To make a smooth consistency add some lemon juice. Finally, mix in a couple of tablespoons water.
- Place the fillets of fish in an oven-proof roasting pan, spaced apart. Sprinkle a little garlic oil on top of each fish fillet. If it’s a big clove of garlic, you might only need half. Salt and lightly sprinkle with paprika season the surface. Finally, drizzle the butter on top. Toss the breadcrumbs with the oil in a medium bowl and pile on top of the fish – some may fall between the fillets.
- Put the fish in the oven and bake for fifteen minutes. Then check to see if the largest fillet is opaque. For a more golden colour, place the fish under the grill.
- Serve the fish dotted with the herb purée, accompanied with the broccoli and mash.
GET AHEAD The dish can be prepared up to the end of the second step several hours in advance, in which case cover and chill the fish and the purée.