Something fresh and light, bit of lemon capers and olives makes me feel like I’m doing something fancy but really these are store cupboard examples of things that sit there towards the back until some sort of community food drive. Give them a bit of life this spring, on the table in under 15, a nice break from the carb loading pasta dishes. And for a girl that doesn’t like olives… this is my new exception to that rule. Flat leaf Parsley is in season and is such an under utilized flavour.
What you need:
280g Haddock Fillets
Tbsp. Rape seed oil
Asparagus and tender stem broccoli
1 courgette sliced
Squeeze of mayonnaise
For the Gremolata
50g flat leaf parsley leaves finely chopped
50g pitted green olives – chopped
30g capucine capers – chopped
1 garlic clove – fine grated
1 lemon, zested then cut into wedges.
- Preheat the Oven to 180C (fan assisted) – Line a baking sheet with foil
- Make the gremolata by combining the parsley leaves, olives, capers, garlic and lemon zest
- fish fillets on the foil, skin down.- Drizzle with the oil -Sprinkle a tablespoon of the gremolata over each fillet, mixing the remaining gremolata with mayo and putting to one side – Voila homemade tartare sauce to serve with
- Season the fillets with some black pepper and bake in the oven for 10-12 mins until flaky and cooked through.
- Meanwhile steam your Veg, Broccoli for 2 mins then add asparagus 1 min, add courgette – 1 1/2 min (about 5 min in total, still al dente)
Serve the fish with the veg, freshly made tartare and a wedge of lemon
Wash up roll call:
Chop board, chop knife, bowl for gremolata, zester, fish slicer, steamer/saucepan, 2 set of cutlery and 2 plates.