Sunday, 13 June 2010

Haddock Fillet with Greek Salad

This is a super quick and simple fish recipe. To prepare the haddock rinse the (preferably fresh) fillets and pat them dry. In a plate mix a bit of flour, polenta, salt and pepper. Press the fillets into the flour mix, ensuring a good coating. In a non-stick pan heat some olive oil and add the fillets, gently turning them 2-3 times until they become golden brown. For the fish sauce combine equal amounts of olive oil and lemon juice with some dried herbs (such as oregano and parsley).

When the fillets are ready, cover generously with the lemon sauce and serve with the Greek salad (with a lemon-olive oil vinaigrette).

Serves 2.


● 2 haddock fillets (about 100 grams each)
● white flour
● polenta
● salt
● pepper
● oregano
● parsley
● lemon juice
● olive oil

Greek Salad
● cucumber
● cherry tomatoes
● gem lettuce
● lemon juice
● olive oil

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