Sautéed Haddock With Summer Veg
This delightful haddock dish is a symphony of flavors and textures that come together beautifully on your plate. Tender new potatoes and sweet button onions create a comforting base, while crisp asparagus adds a touch of freshness. The perfectly cooked haddock, with its golden crust, pairs wonderfully with the creamy crème fraîche infused with tangy capers. A medley of cherry tomatoes and sautéed onions provides bursts of color and juiciness, enhancing each bite. A dish that's both elegant and satisfying, you'll love how each element complements the others in this well-rounded meal.
— Constant Cookbook
Ingredients
- 700g new potatoes
- 350g button onions , peeled
- 5 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 24 asparagus spears
- 150ml half-fat crème fraîche
- 1-2 tbsp capers , finely chopped
- knob of butter
- 250g punnet cherry tomatoes , halved
- flour seasoned with salt, for dusting
- 6 x 175g fillets of fresh haddock , skinned
- 2-3 tbsp olive oil
- knob of butter
Instructions
- Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary’s tip, right). Keep warm.
- Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.
- Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins – this will finish cooking the fish without overcooking.
- While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.
- Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 448 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 0.76 milligram of sodium
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