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Garlic Crusted Roast Haddock

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Serves: 4
900g / 2 lb floury potatoes
125ml / 4 fl oz milk
55g / 2oz butter
salt and pepper
4 haddock fillets, about 225g / 8oz each
1 tbsp corn oil
4 garlic cloves, finely chopped
2 tbsp chopped fresh parsley, to garnish

Cut the potatoes into chunks and cook in a saucepan of lightly salted water for 15 minutes, or until tender. Drain well. Mash in the pan until smooth. Set over a low heat and beat in the milk, butter, and salt and pepper.

Place the haddock fillets in a roasting tin and brush the fish with the oil. Sprinkle the garlic on top, add salt and pepper to taste, then spread with the mashed potatoes. Roast in a preheated oven, 230ºC / 450ºF / Gas Mark 8, for 8-10 minutes, or until the fish is just tender.

Meanwhile, preheat the grill. Transfer the fish to the grill and cook for about 2 minutes, or until golden brown. Sprinkle with the chopped parsley and serve immediately.

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