Breaded Haddock with corn and tomato slaw
2 Donegal Catch breaded haddock fillets
100 grams tinned sweetcorn
75 grams cherry tomatoes
¼ head of white cabbage, thinly shredded
½ red onion, thinly sliced
75 grams Greek yoghurt
½ garlic clove, finely grated
3 tbsps. mayonnaise
Handful of chives, finely chopped
Handful of rocket leaves, to serve
Freshly ground black pepper
- Preheat oven to 200 C / 180 C fan.
- Place the Donegal Catch fish fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
- Whilst the fish cooks make the slaw. Add the sweetcorn, cherry tomatoes, white cabbage, red onion, Greek yoghurt, grated garlic and mayonnaise to a bowl and stir to combine. Add the chives and season with salt and pepper then stir again and set aside.
- When the fish is cooked, serve alongside the slaw and some rocket leaves.