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.
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.