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Archive of BBC Food Recipes

Roasted haddock with Vichy carrots and lemon

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the haddock, heat the oil in an ovenproof frying pan over a medium heat. Fry the haddock skin-side down first for 2-3 minutes, then turn it over and continue to cook for a further 2-3 minutes, or until the fish has browned. Season to taste with salt and freshly ground black pepper.

  3. Transfer the fish to the oven to cook for 6-8 minutes, or until it has cooked through.

  4. For the Vichy carrots, simmer the carrot batons, butter, water and cardamom pods in a covered saucepan over a medium heat, and simmer with the lid on for 6-7 minutes, or until the carrots are tender.

  5. To serve, spoon the Vichy carrots onto a serving plate with the roasted haddock, and garnish with the lemon wedges.

Ingredients

For the roasted haddock

  • 1 tbsp olive oil
  • 100g/3½oz haddock fillet, skin on
  • salt and freshly ground black pepper

For the Vichy carrots

  • 4 carrots, peeled and cut into batons
  • 25g/1oz butter
  • 100ml/3½fl oz boiling water
  • 4 cardamom pods, crushed
  • ½ lemon, cut into wedges, to serve

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Roasted haddock with Vichy carrots and lemon

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