Haddock Fillets with sauteed summer vegetables
4 fillets Donegal Catch Natural Haddock
flour seasoned with salt, for dusting
3 tablespoons olive oil
knob of unsalted butter
For the sauteed vegetables:
700 grams new potatoes
5 tablespoons olive oil
Juice of 1 lemon
20 asparagus spears
knob of butter
250g punnet cherry tomatoes , halved
75 grams black olives, pitted and halved
Handful of flat leaf parsley, chopped
- Boil the potatoes in water for 20-25 mins. Drain. Halve the potatoes into a bowl and season with salt and freshly ground black pepper. Halve the button onions if large. Whisk together the olive oil and lemon juice, then stir into the potatoes. Keep warm.
- Place the asparagus in a pan of boiling salted water for 2 - 3 mins until tender. Plunge immediately into iced water to prevent overcooking.
- Lightly flour the haddock and season. Heat the olive oil in a large frying pan, then place the fish 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 Add the courgette and cook for 5 - 6 minutes. Add the cherry tomatoes, olives and asparagus to the pan to warm through, then season add the potatoes to bring everything to the same temperature. Stir through the chopped parsley.