Prep 5 mins
Cook 10 mins
I like fish and this is a nice way to add a bit of extra flavour, whilst still being a simple dish. It'll work well with other firm white fish. Serve with roasted vegetables or salad to make a nice main meal.
- 1 1⁄2 tablespoons olive oil
- 4 haddock fillets
- 50 g fresh white breadcrumbs
- 50 g mature cheddar cheese, grated
- 1 tablespoon fresh parsley, chopped
- 50 g semi sun-dried tomatoes packed in oil, drained (Sunblush)
- salt and pepper, to taste
- Preheat your oven to 220°C/425°F/Gas 7.
- Coat a baking tray with 1/2 tsp olive oil and place the fish on top.
- Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets.
- Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil.
- Roast for approx 10 minutes until the crust becomes golden and the fish is cooked.
- Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.
Nice crispy crust once it sat out of the oven for awhile. I used everything except the sun-dried tomatoes, my preference. Being Halloween night with a steady stream of trick or treaters at the door I didn't get to eat it til 2 hours later at room temperature. But it still tasted mighty good.
Very easy and has a lovely flavour.I used tomato pesto as other reviewers suggested. My 17 month old baby loved it.He isn't a fussy eater, but he gobbled this up at record speed. I used haddock and went a little overboard with the pesto. Only a thin layer was required.Served with steamed veg. Will be making this again :-)
Easy and quick, just how I like it!!!! 16 year old daughter asked for more...so more it will be. Have added this to my favourites. I spread a layer of sundried tomato pesto on the haddock and then pressed the breadcrumb mixture on top. The taste and texture was yummy.