Seaweed & Herb Crusted Haddock, Warm Aioli and New Potatoes

Seaweed and Herb Crusted Haddock, Aioli and New Potatoes

Firm fillets of Cornish haddock in a crisp crumb coating with a twist

  • Dish Type: Main
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

  • 2 x 160g Haddock Portions
  • 120ml Aioli Sauce
  • 500g New Potatoes
  • 160g Sprouting Broccoli
  • 50g Seaweed & Herb Crumbs

Allergens

  • Mustard
  • Eggs
  • Wheat (Gluten)

Method

  1. Cut the new potatoes into bite sized pieces and cook gently in a pan of boiling salted water until just tender. Drain and, while still warm, add 15g butter or a tbsp. of olive oil, adjust seasoning to taste.
  2. Take your Purple Sprouting Broccoli and trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and slice the thicker stems diagonally. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. If you prefer to stir fry, then cook it for a couple of minutes, until tender.
  3. Season the haddock portions with a little salt and freshly ground pepper, place the portions onto a suitable baking tray and divide the seaweed & herb crumb over the top of the fillets. Place into preheated oven at 180C for 8 – 12 mins, or until crust is golden brown and fish is cooked through.
  4. Add about 2 tbsp. of boiling hot water to the aioli to give it a pouring sauce consistency, add a little more if required.
  5. To serve, arrange the sprouting broccoli in the centre of two plates with the baked fish sitting on top, pour the warm aioli around and serve a side bowl of new potatoes.

Nutrition per serving

  • Per 100g 148(kcal) / 853(kJ)
  • Fat 8.7g
  • Saturates 1.1g
  • Carbs 8.2g
  • Sugars 1.0g
  • Protein 8.7g
  • Salt 1.1g