Herb Crusted Haddock with pesto and lemon new potatoes and leeks

by melathome

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

ALBERT CAMUS

LOVE WHAT YOU DO. DO WHAT YOU LOVE

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Herb Crusted Haddock with pesto and lemon new potatoes and leeks

You will never be happy if you continue to search for what happiness consists of. You will never live if you are… Recipes Herb Crusted Haddock with pesto and lemon new potatoes and leeks European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 750g new potatoes
  • 30ml rapeseed oil
  • 4 haddock fillets
  • 4 tsp mayonnaise
  • 100g fresh white breadcrumbs
  • 3 tbspn fresh parsley, chopped
  • 2 cloves garlic, crushed
  • 30g butter
  • 500g leeks
  • 3 tbspn pesto
  • 1 lemon, juice of
  • 30ml extra virgin olive oil
  • Seasoning
  • 100ml Greek yoghurt
  • 1 lemon, juice of
  • 1 clove garlic, crushed
  • Seasoning
  • Fresh basil
  • Lemon slices

Instructions

Preheat your oven to 200c/400f/gas 6.

Place the new potatoes onto a roasting tray and toss with oil. Sprinkle over salt and roast in your oven for 25 minutes.

Pour the breadcrumbs into a bowl. Add the parsley, crushed garlic and butter and rub the butter in with your finger tips. Spread the mayonnaise over the surface of each haddock fillet and then sprinkle over the breadcrumbs. Take the new potatoes out of the oven and place the pieces of fish amongst them. Return the tray to the oven for 15 minutes. 

Meanwhile, wash and prepare the leeks by cutting them into medium sized slices. Place them in a frying pan with a splash of oil and cook over a low heat until soft. 

Take a small bowl and whisk together the pesto, lemon juice and extra virgin olive oil and set aside.

When the breadcrumbs are golden and the potatoes cooked through, remove the tray from the oven. Place the haddock fillets on warmed plates and then stir the leeks into the potatoes. Add the caper berries, mix again, and then pour over the pesto sauce. Divide between the plates and serve with the yoghurt sauce on the side, scattered with fresh basil and with slices of lemon. 

Enjoy!

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