It’s hard to beat a succulent fillet of fresh haddock, but add to it a herb crust and black olive infused mash and you have a sumptuous combination that will put a smile on your face.
- 4 x 200g pieces thick haddock, skin on, no bones
- 2 tbsp olive oil
- 2 tbsp unsalted butter, cold
- salt and pepper
- For the crust
- 4 tbsp chopped herbs (parsley, basil, chives, coriander)
- 2 tbsp finely grated fresh parmesan cheese
- 4 tbsp breadcrumbs (Panko are perfect)
- Pinch ground cumin
- Salt and pepper
- ½ egg white, lightly beaten (optional)
- For the mash
- 500g hot creamy mashed potato
- 100g very finely chopped black olives
- 1 small onion, finely chopped and softened for 5 minutes in a little butter
- 300g kale, lightly boiled and sautéed in a little butter
- Pre heat a grill to medium setting.
- Mix the herbs, cheese, breadcrumbs, cumin and salt together well.
- Brush the top of the fish with a little beaten egg white (this helps the crust to stay in place) and season well, then pack on the crust, pressing down slightly.
- Heat an ovenproof frying pan, and then add the oil and cold butter.
- Once the oil and butter are bubbling, carefully lay the fish in skin side down.
- Cook gently for 2-3 minutes, then transfer under the grill and cook for a further 4-5 minutes nice and gently, so evenly brown and just cooked through.
- Remove keep warm and rest for 5 minutes.
- Place the olives into the mash along with the onion and salt and pepper, really mix together well.
- Serve the fish next to the black olive mash with a little sautéed kale.
- Pour over any cooking juices from the pan.
- I sometimes sprinkle over the fish a little candied lemon to offset the black olive mash.