Herb crusted haddock tray bake with crispy potatoes and asparagus. A tray bake is an easy way to get the dinner done in no time. This recipe with herb crusted haddock is absolutely delicious! Crispy potatoes serve as the perfect side dish.
Recipe courtesy Seafood from Norway
Prep and cooking time: 1 hour+
Serves: 4
Skill level: Easy
Ingredients
600g haddock fillet
500g new potatoes
2 tbsp olive oil
5 cloves of garlic
150g breadcrumbs
3 tbsp Flat leaf parsley
2 tbsp tarragon
2 bunches asparagus
2 tbsp capers
lime juice
lime zest
Method
- Heat the oven to 200c fan 180c. Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 8-10 minutes. Drain and tumble into a roasting tin.
- With the bottom of a glass, crush the potatoes flat. Drizzle with olive oil and season and add the garlic and roast for 40 minutes.
- Meanwhile, mix the breadcrumbs with the parsley and tarragon, lime zest, lime juice and olive oil. Season well.
- Turn the potatoes which should be starting to get lovely and crispy. Place the fish into the roasting tin and press the crumb all over the top of the fillets. Scatter the asparagus and capers around the fish and return to the oven and cook for a further 10-12 minutes until the fish is just cooked and the crumb golden and the capers crispy.