Seafood and Meat Recipes - Haddock with Herbs and Tomatoes Recipe

Ingredients

• 800 g/1 3/4 lb haddock fillets

• juice of 1 lemon

• 500 g/18 oz beef tomatoes

• butter for the mould

• 2 shallots

• 1 clove garlic

• 1 bunch smooth parsley

• 3 tablespoons butter

• 1 teaspoon chopped thyme

• 1 teaspoon chopped marjoram

• 60 g/2 oz (1 cup) breadcrumbs

• 80 g/3 oz grated Pecorino

• salt 

• pepper

• 100 g/3 1/2 oz crème fraiche

• 150 ml/5 fl oz (5/8 cup) cream

Serves 4

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Method:

1. Rinse the haddock and pat dry with kitchen paper. Sprinkle with lemon juice. Cut the tomatoes into slices.

2. Preheat the oven to 200°C (400°F), Gas mark 6. Butter a gratin dish.

3. Peel the shallots and cloves of garlic and chop finely. Chop the parsley. Put the butter (which should be at room temperature) in a bowl, add the herbs, shallots, garlic, breadcrumbs and half the grated Pecorino and work into a paste. Season with salt and pepper.

4. Put the crème fraiche and cream in a bowl and stir until smooth. Add the rest of the Pecorino and stir again. Season with salt and pepper.

5. Arrange the tomato slices in the gratin dish and pour the cheese and cream mixture over them. Put the haddock fillets on top. Sprinkle the fillets with a little salt and coat them with the herb mixture.

6. Bake the haddock in the oven for 20-30 minutes.

Note: This is a delicious way of serving haddock fillet, baked on a bed of tomato slices with a cheese and cream sauce.