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Herb-crusted Haddock with peas
Eat and Drink
July 2015
Reading time 2

The whole family will love this recipe

This makes a great family supper. Sometimes I make it with salmon fillet instead, or sustainable cod. You can coat the fish in breadcrumbs a few hours in advance then keep it in the fridge until it’s time to fry. Serve with green vegetables.
  • Serves: 4
  • 75g fresh white breadcrumbs
  • 6 sprigs fresh parsley
  • 10 sprigs fresh dill
  • Grated zest of one lemon
  • 2 tbsp plain flour
  • 1 large egg, beaten
  • 4 pieces of fresh unsmoked haddock fillet, each weighing 125–175g, skinned
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • Lemon wedges, to serve

Make the breadcrumbs in a food processor, ideally using sliced bread that is a day or two old. If it is too fresh, the bread will stick into a ball rather than form crumbs.

Add the parsley and dill sprigs, and the lemon zest, to the breadcrumbs in the food processor and pulse all the ingredients until they make very finely textured crumbs.

Lay out two plates on the worktop: spread out the flour on one and the breadcrumb mixture on the other. Place a bowl containing the beaten egg between the plates.

Prepare each haddock fillet in turn: sprinkle with salt and pepper, then coat with the flour and shake off the excess. Dip each piece in the beaten egg, then coat lightly with the breadcrumb and herb mixture.

Heat the oil in a large non-stick sauté pan. Place the fish in the pan and cook over a medium heat for three minutes on each side, or until golden brown and crisp. Serve hot, with lemon wedges for squeezing.

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