Donegal Catch Natural haddock with a basil, sundried tomato and olive crust

Natural haddock with a basil, sundried tomato and olive crust

Try our simple recipe for Natural Haddock with a basil, sundried tomato and olive crust, ready in less than 20 minutes this is perfect for lunch or midweek meals.
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Print Recipe

Ingredients

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

Instructions

  1. 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.
  2. Mix the breadcrumbs, tomatoes, olives, basil, parmesan and lemon zest together with a good pinch of salt and pepper.
  3. Sprinkle the crust over the fish fillets and place underneath the grill for 3 - 5 minutes until the crust is golden.
  4. Serve immediately.

You may also like