Pan Fried Fillet of Haddock Recipe with Lemon and Parsley Sauce and Roast Potatoes
A Simple Yet Delicious Way of Preparing Haddock
The delicate accompanying flavours of this dish bring out the very best of a fresh haddock fillet. The sauce is similar to what the French would call a la meuniere but is less pronounced and more subtle. The roasting of the potatoes is the only part of this dish which requires any particular length of time.
Ingredients and Preparing the Potatoes
The quantities quoted in this recipe are for one person.
1 fresh haddock fillet
3 medium red rooster potatoes (unpeeled/chopped)
2 tsp chopped parsley
Juice of half a lemon
A little flour for dusting haddock
Sunflower oil for roasting
Preparing the Potatoes
The potatoes should be placed in to a pot and enough cold water added to completely cover them. They should then be placed on to the stove, the water brought to the boil and allowed to simmer gently for ten minutes.
When the potatoes are in the pot, a couple of tablespoons of sunflower oil should be added to a deep baking tray. This should be placed in to the oven and the oven put on to heat to 400F/200C.
After ten minutes of simmering, the potatoes should be well drained before being added to the hot baking tray (being careful of spluttering) and stirred around with a wooden spoon to coat them evenly in oil. They should then be put back in to the oven for half an hour.
Preparing the Haddock and Sauce
When the potatoes are around ten minutes shy of being ready, it is time to start cooking the haddock and sauce. A little flour should be placed on to a dinner plate and seasoned. 1oz of the butter should be added to a non-stick frying-pan big enough to contain the haddock fillet and melted over a gentle heat.
The haddock should be dusted evenly in the flour before being fried over a moderate heat for one to two minutes each side until cooked and lightly golden. It should then be transferred carefully to the serving plate.
The remainder of the butter should then be added to the frying-pan, along with the parsley and lemon juice. The sauce should be cooked over a fairly high heat for about a minute before being carefully poured over the fish.
The potatoes should be added to the plate, along with a slice of garnishing lemon.
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