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Lunch | Fish

Parsley crusted haddock

A great fish dish especially if you are pregnant with iodine, omega 3 EPA/DHA and selenium

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Parsley crusted haddock recipe
Serves:
4
Preparation:
10 Mins
Cooking:
15 Mins
High FODMAP:
Yes
Allergens:
Fish, Eggs, Soya, Sulphur dioxide, Gluten
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What are the health benefits of Parsley crusted haddock?

A great fish dish especially if you are pregnant with iodine, omega 3 EPA/DHA and selenium

 

Ingredients

Method

Ingredients

1 garlic clove, crushed nutritional information
1 garlic clove, crushed
600g/4 skinless haddock fillets nutritional information
600g/4 skinless haddock fillets
40ml/juice 1 lemon nutritional information
40ml/juice 1 lemon
1g/zest of 1 lemon nutritional information
1g/zest of 1 lemon
45g/3 tbsp mayonnaise nutritional information
45g/3 tbsp mayonnaise
15ml/1 tbsp olive oil, plus extra nutritional information
15ml/1 tbsp olive oil, plus extra
10g/2 handfuls flat-leaf parsley, leaves roughly chopped nutritional information
10g/2 handfuls flat-leaf parsley, leaves roughly chopped
Salt and pepper to taste nutritional information
Salt and pepper to taste
50g breadcrumbs nutritional information
50g breadcrumbs
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat oven to 220C/fan 200C/gas 7.
2) Lightly oil a large baking tray and lay the haddock fillets on it.
3) In a small bowl, mix the mayonnaise with the crushed garlic, then spread evenly over the fish.
4) In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste.
5) Top the fish with the breadcrumb mixture.
6) Drizzle olive oil over the fish, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

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