We use perfect flaky haddock fillets with a tangy orange marmalade. This creates a dish that's as delightful to the palate as it is visually stunning. Whether served with a side of roasted vegetables or a bed of potatoes, it's an exquisite choice for any occasion.
Ingredients
- 400g Baby potatoes, halved
- 3 sun-dried tomatoes , snipped into strips
- 1 tbsp oil from the jar
- A drizzle balsamic vinegar
- A pinch of sea salt and ground black pepper
- 2 Haddock fillets
- 3 tbsp marmalade
- 1 tsp garlic paste and chilli flakes
- 2 tbsp dried dill
- 30g panko breadcrumbs
Instructions
- Put the halved potatoes into a large roasting dish, along with the tomatoes, oil, balsamic and salt, and give it all a good stir.
- Place in the oven for 10–15 minutes on 180 degrees to warm the potatoes through.
- To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and whiz everything together. Take
- half the mixture and spread it all over the fish.
- Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, until the fish is cooked and the topping is crunchy.
