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Baked Haddock
4 x 150g haddock fillets, skin on and boned
750g small potatoes
2 garlic cloves, peeled and crushed
4 tablesp. rapeseed or olive oil
Zest and juice of half a lemon
1 tablesp. thyme leaves
200g tender stem broccoli
Creamy dressing
200mls créme fraiche or soured cream
1 teasp. white wine vinegar
1 teasp. Dijon-style mustard
1 tablesp. chives, chopped
Salt and freshly ground black pepper00g tender stem broccoli
If you would like to spice this up a little, sprinkle some chilli flakes
over the potatoes and fish before you pop them in the oven.
Preheat the oven to Gas Mark 8, 220°C (425°F).
To cook the potatoes: Place the potatoes in a large saucepan, add cold water
to cover and season with salt. Bring to a boil, reduce the heat and simmer
until tender, approximately 20 minutes. Drain and allow to cool for a couple of
minutes.
To cook the fish: Combine the garlic, oil, zest and juice of half a lemon and the
thyme leaves. Place the potatoes and fish, skin side down, in a single layer on
a large roasting tray. With a potato masher press the potatoes to flatten
slightly. Add the broccoli. It can overlap the potatoes. Spoon the garlic, oil
and thyme mixture over the potatoes, fish and broccoli. Season with salt and
black pepper. Place in the preheated oven and roast for 15 minutes.
To make the dressing: Combine all the ingredients in a small bowl. Taste and
add more seasoning if necessary.
To serve: Serve the haddock with the potatoes, broccoli and spoonful of creamy
dressing.
