Sautéed haddock with summer veg

Name: Sautéed haddock with summer veg
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 700 grams new potatoes; 350 grams button onions, peeled; 5 Tbsps olive oil; 3 Tbsps lemon juice; 24 asparagus spears; 150 milliliters half-fat crème fraîche; 1 Tbsp capers, finely chopped; 1 knob butter; 250 grams punnet cherry tomatoes, halved; 6 fillets x 175g fillets of fresh haddock, skinned; 2 Tbsps olive oil

You can never have too many main course recipes, so give Sautéed haddock with summer veg a try. This recipe makes 6 servings with 504 calories, 33g of protein, and 28g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of asparagus spears, knob of butter, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour. If you like this recipe, take a look at these similar recipes: Sauteed Haddock with Orange-Shallot Sauce, Haddock With Fresh Summer Vegetables, and Summer Veg Pasta With Feta.

Instructions

Boil the whole potatoes in water for 20-25 mins, or 30 mins if large.

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Potato

Water

Add the button onions for the final 8-10 mins of cooking time.

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Onion

Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to saut before serving.

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Potato

Onion

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Bowl

Whisk together the olive oil and lemon juice, then stir into the potatoes (see Garys tip, right). Keep warm.

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Lemon Juice

Olive Oil

Potato

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Whisk

Trim and peel the asparagus.

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Asparagus

Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking.

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Water

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Frying Pan

Mix the crme frache and enough of the capers to suit your taste.

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Capers

Lightly flour the skinned side of the haddock, then season the other side.

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Haddock

All Purpose Flour

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.

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Olive Oil

Butter

Fish

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Frying Pan

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.

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Fish

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Frying Pan

While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown.

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Butter

Onion

Fish

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Frying Pan

Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.

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Cherry Tomato

Asparagus

Potato

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Frying Pan

Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crme frache. Sit the fish on top and serve the remaining caper crme frache separately.

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Salad Dressing

Potato

Fish

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

700grams

new potatoes 350grams

button onions, peeled 5Tbsps

olive oil 3Tbsps

lemon juice 24

asparagus spears 150milliliters

half-fat crème fraîche 1Tbsp

capers, finely chopped 1knob

butter 250grams

punnet cherry tomatoes, halved 6fillets

x 175g fillets of fresh haddock, skinned 2Tbsps

olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Haddock works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Scarpetta Pinot Grigio. It has 4.2 out of 5 stars and a bottle costs about 13 dollars.