SAUTéED HADDOCK WITH SUMMER VEG

Sautéed haddock with summer veg image

Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.

Provided by Gary Rhodes

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 13

Ingredients

700g new potatoes
350g button onions , peeled
5 tbsp olive oil
2 ½ tbsp lemon juice
24 asparagus spears
150ml half-fat crème fraîche
1-2 tbsp capers , finely chopped
knob of butter
250g punnet cherry tomatoes , halved
flour seasoned with salt, for dusting
6 x fillets of fresh haddock , skinned
2-3 tbsp olive oil
knob of butter

Steps:

Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary's tip, right). Keep warm.
Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.
Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins - this will finish cooking the fish without overcooking.
While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.
Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.

Nutrition Facts : Calories 448 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.76 milligram of sodium