Fish make a quick, easy yet delectable dish with the ingredients readily available in your pantry. Haddock fillets came to my rescue on a Saturday night when I was tired of the general weekend routine. The dinner was done and dusted within twenty minutes and it looked like a Michelin star restaurant dish. Arun was ready with two glasses of wine while I served him a great looking and delicious dinner!! Saturday was well spent at home.
Ingredients:
- 2 fresh haddock fillets
- handful of cherry tomatoes (I used the normal ones as I didn't have cherry tomatoes)
- 2 tbsp mayonnaise
- 2 cloves of garlic (peeled and grated)
- 1 cup of breadcrumbs (I used Japanese penko crumbs, you can use the normal ones too)
- juice of 1/2 lemon
- handful of fresh parsley or 1 tbsp of dried parsley
- 1 tbsp olive oil
- salt and pepper to season
Method:
- Preheat the oven to 220 degree Celsius. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the grates garlic, then spread evenly over the fillets.
- In a separate bowl, toss together the breadcrumbs, lemon juice and parsley, and season to your taste. Cover the fillets with the breadcrumbs until top is fully covered.
- Bake the fillets for 10-12 minutes or till the fillets are light when pressed and the crust is golden and crunchy.
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