Home About Techniques Contact
Saturday, November 28, 2015

Roasted haddock loins

How to make Roasted haddock loins recipe

Serves 4

Preparation time 10 minutes, Cooking time about 1 hour

Ingredients:
4 thick haddock loins, about 125 g (4 oz) each
2 tablespoons olive oil
2 teaspoons finely grated lemon rind
1 teaspoon fennel seeds
6 small tomatoes, halved
2 garlic cloves, chopped
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
750 g (1½ lb) new potatoes
olive oil spray
salt and pepper
oregano leaves, to garnish

Method:
Rub the haddock loins with 1 tablespoon of the oil, the lemon rind and fennel seeds. Place in a roasting tin, sprinkle with a little salt and pepper and leave to marinate in the refrigerator.

Put the tomatoes, cut side up, in one close-fitting layer in a roasting tin. Sprinkle with the garlic, dried oregano and salt and pepper. Drizzle with the balsamic vinegar and remaining oil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes.

Meanwhile, cook the potatoes in a large saucepan of salted boiling water for 18–20 minutes or until tender. Drain, crush lightly with the back of a fork and tip into an ovenproof dish. Spray with a little olive oil and season.

Remove the tomatoes from the oven and keep warm. Increase the oven temperature to 220°C (425°F), Gas Mark 7. Place the potatoes and the haddock loins in the oven for 10–15 minutes or until the fish flakes easily when pressed in the centre with a knife and the potatoes are slightly crispy. Serve the fish with the potatoes and tomatoes, garnished with oregano leaves.

For warm smoked haddock salad, replace the haddock loins with 4 smoked haddock fillets. Roast the fish as above, then break into large flakes. Cook the potatoes in a saucepan of boiling water as above, then cut into thick slices.

Mix together 1 tablespoon wholegrain mustard, 1 teaspoon tarragon vinegar and 2 tablespoons half-fat crème fraîche in a bowl. Season, then stir in the potatoes. Pile washed watercress on to serving plates and spoon over the dressed potatoes. Scatter with the flaked haddock and serve.

Roasted haddock loins
Roasted haddock loins
  • Blogger Comment
  • Facebook Comment

0 comments:

Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA