I try not to get in to the habit of cooking the same foods week in week out but this is a dish that I eat every season. Perfect weekday meal after a tough days work. Perfect for hassle free entertaining. Perfect for the diet. To be honest this is just plain perfect for any fish diet. It looks impressive and the flavours tell there own stories with a few baby spuds you are laughing.
4 Haddock fillets about 175g each,
Salt and freshly ground pepper
3 tables spoon olive oil
250g cherry tomatoes, halved.
8 scallions, chopped
1 teasp. castor sugar
A splash of white wine vinegar
a few sprigs of thyme, leaves only
1/2 teasp. TheCaribbeanDubs Hot Pepper Sauce (optional)
Season the haddock with salt and pepper,.Put 2 tablesp. of olive oil in a pan ad heat gently. Add the fish skin side down.
Fry until the skin is golden and crisp and the fish is cooked two -thirds the way through.Turn the fish over and cook the flesh side for another 1-2 minutes. Transfer onto a plate lined with kitchen paper to drain, keep warm.
Add the remaining tablesp. olive oil to the pan and sautè the tomatoes and scallions for a minute. Add the sugar and a splash of the vinegar (you can add the pepper sauce now if you wish).
Cook over a high heat for a minute or two until the tomatoes are a little soft, but still retain there shape. Season the tomatoes and add in the herbs.
Divide the tomatoes between 4 warm plates. Put the fish on top, skin side up and serve immediately.
I served mine with steamed baby potato toss’d in a little butter.
Hope you enjoy this its a keeper.
Thanks for reading TCDub xxx