Crusty herby haddock
The herby crust makes this haddock much more interesting - perfect for a mid-week supper.
Serves 4
Ingredients: 1 tbsp olive oil, and a little extra4 x 140g unsmoked, un-dyed haddock fillets20 cherry tomatoes1 clove garlic, peeled and crushed100g wholemeal breadcrumbs, about 4 slicesZest and juice of 1 lemon2 handfuls flat-leaf parsley, choppedFreshly ground black pepper
Method:
Preheat the oven to 200C/gas 7. Lightly smear a baking tray with olive oil to stop anything from sticking. Arrange the haddock fillets and cherry tomatoes (stalks left on) on the baking tray.
In a large bowl, mix together the breadcrumbs, lemon zest and juice, olive oil, black pepper and parsley
Divide this mixture between the 4 haddock fillets, then bake in the oven for about 15 minutes or until the fish flakes slightly and the topping has gone crusty