Roast Haddock with wholesome Persillade-style filling | Haddock recipes | Fish Recipes

This is a recipe that the whole family can enjoy, and even my husband who won’t eat fish unless it’s battered and even then only if he really has to, found this really tasty.

It’s quick & easy to prepare and good for you!

Preparation Time:	10 mins
Cooking Time:	30 mins
Serves:	6

Approx. 240kcals per serving

Ingredients

• Approx. 1kg haddock fillets with skin (don’t worry about exact quantities as there is enough filling for up to 8 servings)
• 8 fine-milled oatcakes (I use Nairns fine-milled oatcakes but any good oatcakes would work), ground in a blender
• 2 big handfuls of finely chopped parsley
• 2 cloves garlic, finely chopped
• 3tsp olive oil
• salt & freshly ground black pepper, to taste

Shown here with home-made potato wedges (recipe to follow) and steamed broccoli florets

1. Pre-heat a fan-assisted oven to 180°C
2. Mix together the finely chopped parsley, garlic and ground oatcakes (alternatively you can put the parsley, oatcakes and garlic into an electric food-chopper/blender together)
3. Cut the fillets into 12 portions (ideally do this by placing pairs of fillets on top of each other, flesh to flesh, then cutting through both fillets so that you end up with matching ‘top and bottom’ portions)
4. Season the haddock skin-side with a little salt and a little bit of freshly-ground black pepper
5. Place a teaspoon of olive oil in a large non-stick frying pan, heat it on high and, once hot,  place 4 pieces of haddock into the hot pan, skin-side down, remove them after about 30 seconds, placing them into an oven-dish lined with tinfoil.  Repeat with the rest of the pieces of haddock, with an additional teaspoon of olive oil in the pan for each batch
6. Place a bit of oatcake/parsley/garlic mixture onto half the pieces of haddock, pressing them down lightly with your hands, then place the matching piece of haddock on top, so you effectively end up with 6 ‘haddock sandwiches’ with the skins on the outside and the filling on the flesh-side
7. Place into the pre-heated oven and roast for approximately half an hour (once the fish is ready, the skins will be crispy and the fish flaky and moist)

Serve with potatoes and vegetables.  Tonight, I served it with home-made potato wedges (recipe coming up soon) and steamed broccoli, but you could equally substitute any other vegetable of choice; steamed or boiled new potatoes would also go very well with this dish.

Gloriously Simple, Gloriously Good!