Haddock, prawn & sun-dried tomato bake

Name: Haddock, prawn & sun-dried tomato bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 165 g pack extra large raw king prawns; 240 g packs Icelandic haddock fillets; 100 g sun-dried tomatoes, drained, plus 4 tbsp oil from the jar; 20 g pack tarragon, leaves finely chopped; 300 ml tub full-fat crème fraîche; 50 g Parmigiano Reggiano, finely grated; 80 g Cooks’ Ingredients Panko Breadcrumbs

Ed Smith's speedy alternative to a fish pie – there’s no need to make béchamel or a smooth potato purée, just a jumble of fish, masses of umami, and the crunch of panko crumbs on top.

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Serves6
CourseLunch
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

165g pack extra large raw king prawns
2 x 240g packs Icelandic haddock fillets
100g sun-dried tomatoes, drained, plus 4 tbsp oil from the jar
⅓ x 20g pack tarragon, leaves finely chopped
300ml tub full-fat crème fraîche
50g Parmigiano Reggiano, finely grated
80g Cooks’ Ingredients Panko Breadcrumbs

Preheat the oven to 220ºC, gas mark 7. Cut the prawns into 2cm pieces. Slice the haddock fillets in half lengthways, then cut into 3cm chunks. Transfer both to a small, low-sided roasting tin or oven dish (about 30x20x4cm).
Cut the tomatoes in half (or quarters, where bigger than others) and stir through the fish until well distributed.
In a mixing bowl, combine the tarragon, crème fraîche, parmesan and 1 tbsp water. Spoon into the tin, then carefully stir the fish mix through. Level it out in the tin – the fish and tomatoes should be 2-3 layers deep.
In another bowl, mix the panko breadcrumbs with 4 tbsp oil from the tomato jar, then sprinkle evenly over the fish mix. Bake towards the top of the oven for 20-25 minutes until bubbling and bronzing on top, and the prawns are cooked through and opaque and the haddock flakes easily with a fork.

Typical values per serving when made using specific products in recipe