zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pan-Fried Haddock with Salsa Verde

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pan-Fried Haddock with Salsa Verde

    Almond-stuffed olives make a robust sauce when mixed with herbs - rather like a non-creamy tartare sauce!

    Serves: 4

    Ingredients

    • 125g fillets of haddock
    • 4 tbsp extra virgin olive oil
    • 2 tbsp white wine vinegar
    • 1 handful flat leaf parsley
    • 1 handful fresh mint
    • 1 drained 240g jar of Waitrose Spanish Green Olives Stuffed with Almonds
    • 2 garlic cloves
    • New potatoes

    Method

    1. First make the salsa verde: finely chop 2 garlic cloves, 1 drained 240g jar of Waitrose Spanish Green Olives Stuffed with Almonds and 1 handful each of fresh mint and flatleaf parsley.
    2. Stir in 2 tbsp white wine vinegar and 4 tbsp extra virgin olive oil. Brush four 125g fillets of haddock with olive oil and grill for 3-4 minutes each side until cooked and golden.
    3. Serve with the salsa and roasted new potatoes.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars