Natural haddock with a basil, sundried tomato and olive crust
4 Donegal Catch Natural Haddock fillets
For the crust
100 grams fresh breadcrumbs
25 grams sundried tomatoes, chopped
25 grams black olives, chopped
Handful of basil leaves, chopped
50 grams parmesan, grated
Zest of 1 lemon
Salt and pepper
- Cook the Donegal Catch Natural Haddock fillets according to the packet instructions, remove them 3 minutes before their cooking time is over and turn the oven to grill.
- Mix the breadcrumbs, tomatoes, olives, basil, parmesan and lemon zest together with a good pinch of salt and pepper.
- Sprinkle the crust over the fish fillets and place underneath the grill for 3 - 5 minutes until the crust is golden.
- Serve immediately.