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Haddock with an Olive Crust Recipe

Haddock with an Olive Crust Recipe - 4 servings


12 pitted black olives, finely chopped

75 g fresh white breadcrumbs

1 tablespoon freshly chopped tarragon

1 garlic clove, peeled and crushed

3 spring onions, trimmed and finely chopped

1 tablespoon olive oil

4 x 175 g thick skinless haddock fillets


To Serve :

Freshly cooked carrots

Freshly cooked beans


Preheat the oven to 190oC/375oF/Gas Mark 5. Place the black olives in a small bowl with the breadcrumbs and add the chopped tarragon. Add the garlic to the olives with the chopped spring onions and the olive oil. Mix together lightly. Wipe the fillets with either a clean damp cloth or damp kitchen paper, then place on a lightly oiled baking sheet. Place spoonfuls of the olive and breadcrumb mixture on top of each fillet and press the mixture down lightly and evenly over the top of the fish. Bake the fish in the preheated oven for 20-25 minutes or until the fish is cooked thoroughly and the topping is golden brown. Serve immediately with the freshly cooked carrots and the beans.

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