Like most of us, I don’t eat enough fish. I love the stuff but I just don’t eat as much as I should; there’s never a great selection in the shops near me and, at a restaurant, I may have it as a starter but it’s a rare thing for me to have it as a main. I’ve decided to make a concerted effort to eat more, something that is helped by my parents heading to Folkestone most weekends and buying for next to nothing (at least compared with London prices!) a wide variety of fish and shellfish at a shop which is stocked straight off the boat. So expect to see a number of fish recipes over the coming months.
I thought I’d share with you last Sunday’s dinner: a piece of roast haddock for two. It is by no stretch of the imagination ground-breaking, but it’s exactly what you want from a Sunday night dinner; something that’s easy, quick, tastes good and, importantly, is comforting before the rigors of the week start over again. It’s simply a piece of haddock roasted with potatoes, asparagus and Kalamata olives. If you wanted, I’d also suggest adding sundried tomatoes but, as regular readers of Playing With Food will know, tomatoes do not feature much in my cooking these days, as my partner is allergic to them. With regards to the potatoes, they should be new potatoes that have already been boiled and left to go cold earlier in the day.
One of the ingredients used in this dish is rosemary and garlic infused olive oil. You can buy this or, as I do, make it. To do this fill a glass bottle with a litre of olive oil (doesn’t need to be pure extra virgin), add three garlic cloves cut in half and the rosemary from three or four sprigs (stalks removed) to the oil and then leave it a day to infuse. Of course you could just add the garlic and rosemary to the bottle the oil comes in. Alternatively, you can substitute the infused oil in the recipe with plain olive oil (in which case I suggest using extra virgin) but you do lose some of the flavour.
- 350-400g fillet of haddock, preferably skinned
- 8-10 boiled new potatoes, cold
- 8-10 asparagus stalks, hard ends removed
- Handful of pitted Kalamata olives
- Handful of sundried tomatoes (optional)
- 3-4 sprigs of rosemary
- Rosemary and garlic infused olive oil
- Olive oil
- Zest of a lemon
Heat the oven to 180°C. Brush a roasting tray with olive oil. Place the haddock in the tin; brush both sides with olive oil and season both sides with salt and pepper.
Quarter the potatoes and spread them around the haddock. Then add the asparagus, olives and, if using, the sundried tomatoes.
Next add a sprinkling of salt and pepper over the dish and a drizzle of olive oil over the vegetables. Drizzle the infused oil over the fish (or plain olive oil if using instead) and then the lemon zest on top.
Cook in the oven for 18-20 minutes. Then serve, making sure to pour over the dish the liquid left in the roasting tray as it makes a perfect sauce