Roast Haddock with Roast Pepper, Basil and Olive Salsa

1 kg of haddock fillets (allow 250g of filleted fish per portion)

Drizzle of olive oil to paint on the fish

Salt and pepper

Lemon wedges to serve with the cooked fish


Roast Pepper and Olive Salsa 

1 red pepper, roasted, peeled and deseeded and cut into 5mm dice

1 ripe firm tomato, peeled deseeded and cut into 5mm dice (omit the tomato if not really ripe)

2 tablespoons coarsely chopped black olives

2 tablespoons olive oil

1 clove of garlic, peeled and crushed to a paste

10 basil leaves, torn or chopped

1 tablespoon balsamic vinegar

Salt and pepper

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Roast Haddock with Roast Pepper, Basil and Olive Salsa
Serves 4
To Cook

Preheat the oven to 230c / 450f / gas 8

Line a flat oven tray with parchment paper. Lay the fish fillets in a single layer skin side down on the paper. Paint the surface of the fish with olive oil and season with salt and pepper. Bake in the preheated oven for approx. 8 minutes, or until the fish is just cooked.

Serve immediately on hot plates with the salsa, a green vegetable such as romanesco and a lemon wedge.

Mix all of the salsa ingredients together. Season to taste.

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