Baked Haddock with Pesto and Parmesan
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Mary Berry.
. . like to find out more and see the list of recipes
x 175g (6oz) fillets of haddock, skinned
About 375g (3/4lb) peeled potatoes
Good knob of butter
A little milk
4 teaspoons pesto
4 large tomatoes, skinned, seeded and cut into long
A few sprigs of basil, torn
50g (2oz) Parmesan, coarsely grated
potatoes to the boil in salted water, simmer until
tender, about 30 minutes. Then mash adding butter,
a little milk, pesto and seasoning.
a greased roasting tin.
the fish on the seasoning and also season the fish.
Spread a quarter of the mashed potato on each fillet,
top with the tomatoes and basil mixed together, sprinkle
with Parmesan and dust with paprika.
in a hot oven 220°C, 400°F, Gas 7 for about 15 minutes
until the fish has turned white.
at once garnished with parsley. If the fish is very
fresh and mashed potato cold, you may cover the assembled,
uncooked fish and store in the fridge for 24 hours,
then cook as above.
The North East of Scotland Fisheries Development Partnership