Crispy Haddock with an Olive Crust
Unsure about cooking fish? You don’t have to worry with this tasty Haddock with an Olive Crust recipe. It’s a must-try so go ahead!
Haddock with an Olive Crust
1 Garlic clove, peeled and crushed
12 Pitted black olives, finely chopped
3 Spring onions, trimmed and finely chopped
1 tablespoon Olive oil
1 tablespoon Freshly chopped tarragon
3 oz Fresh white breadcrumbs
4 x 6 oz Thick skinless haddock fillets
Freshly cooked carrots
Freshly cooked beans
Preheat the oven to 375°F/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 beans.
Cod may be used as a substitute for this recipe because it stays moist all through the cooking process.