recipes

Fillet of Haddock with Patatas Bravas

Try salmon or monkfish instead of haddock for a tasty alternative. These Spanish inspired potatoes are wonderful with chicken and pork too.

Serves 4

Ingredients

• 4 x 200g Haddock fillets

For the herb crust

1. 100g breadcrumbs
2. 2 tbsp chopped parsley
3. Zest of 1 lemon
4. Juice of ½ lemon
5. Salt and pepper to taste
6. Lemon wedges for garnish

For the patatas bravas

1. 4 tbsp Roma Extra Virgin Olive Oil
2. 6 large potatoes, cut into medium-sized chunks – about 2 ½ cm
3. Salt to taste

For the sauce

1. 1 onion, chopped
2. 4 tsp mustard
3. 6 drops Tabasco sauce
4. 400g Roma Whole Peeled Plum Tomatoes, chopped.
5. Roma Olive Oil for frying onions

Method

1. Preheat the oven to 180°C / Gas 4.
2. To prepare the patatas bravas, place the chopped onion in a saucepan and sauté until soft. Add the chopped plum tomatoes, Tabasco and mustard and bring to the boil.
3. Simmer until the sauce has thickened.
4. Heat the olive oil in a frying pan. Add the potato chunks and fry for 5–6 minutes, until golden brown. Drain the potatoes and sprinkle with salt. Coat with the sauce and keep warm.
5. Combine the breadcrumbs, lemon juice, zest, parsley, salt and pepper in a bowl. Place a layer of the mixture over each fish fillet on a greased baking tray. Place the fish in the oven and bake for 10–12 minutes.
6. Place the patatas bravas on a plate and set the haddock on top. Garnish with lemon wedges and serve immediately.