Haddock With Parsley Gremolata Recipes

Steps:

• Preheat the oven to gas 6, 200C, fan 180°C Line a baking sheet or griddle pan with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic, and lemon zest.
• Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork.
• Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1 1/2 minutes, add the courgette; continue steaming everything for 1 1/2 minutes, until al dente.
• Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce, and a lemon wedge.

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

Steps:

• Cook the pasta in a large pan of salted boiling water following pack instructions until al dente.
• Meanwhile, make the gremolata. In a food processor (or by hand), finely chop the garlic with the zest, parsley (include the stalks) and rocket. Season generously, add the oil and lemon juice, and mix to make a juicy paste. Set aside.
• Melt the knob of butter with a small splash of oil in a frying pan, add the prawns and fry quickly on each side. Add the chilli flakes and cook for 1 min or so more until the prawns are cooked.
• Drain the pasta and return to the pan. Add the gremolata and the chilli prawns, toss well to coat and check the seasoning. Divide