Meals and Courses

Parmesan-Crusted Haddock with Tomato Avocado Salsa

cook 20 mins
  • 4 haddock fillets, about 175 g (6 oz) each, skin removed
  • juice of 1/2 lemon
  • 50 g (2 oz) Parmesan cheese, freshly grated
  • 1 teaspoon freshly ground black pepper
  • rocket salad, to serve
  • 1 avocado, stoned, peeled and roughly chopped
  • 3 vine-ripened tomatoes, roughly chopped
  • 4 tablespoons chopped parsley
  • 2 tablespoons olive oil
  • pepper
  • Place the haddock fillets on a plate and drizzle with the lemon juice. Mix the Parmesan with the pepper on a separate plate. Press the haddock fillets into the Parmesan mixture on one side only to coat.
  • Lay the haddock, Parmesan-side up, on a grill rack lined with foil and cook under a preheated high grill for 5–6 minutes until golden and cooked through.
  • Meanwhile, mix together all the ingredients for the salsa in a bowl and season with plenty of pepper.
  • Serve the hot haddock fillets with the salsa spooned over, with a simple rocket salad and lemon wedges, if liked.
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