Recipe for lightly Smoked Haddock, deboned and pan-fried in butter with Sweet Potato Wedges
4 fillets lightly smoked (undyed) haddock
2 cloves garlic – crush, peel and chop finely
2 tbsp fresh parsley – chop finely
1 lemon – grate zest
1 head broccoli – cut into small florets
125ml sour cream
1 tbsp fresh chives – chop
4 sweet potatoes
butter, olive oil, salt & pepper (from your pantry)
Preheat oven to 200°C.
Cut the sweet potatoes into long wedges (about 4 to 6 per potato). Place wedges on a baking tray and drizzle with olive oil. Season well. Place in hot oven for 20 minutes, turning wedges half way through, until done.
Mix the sour cream and chives in a small serving dish and set aside.
Bring a saucepan of lightly salted water to the boil. Add the broccoli florets and cook for about 3 or 4 minutes until done but still slightly crunchy. Drain, set aside and keep warm.
Heat a few knobs of butter in a large pan on medium heat. Sauté the garlic for about a minute. Turn the heat up a little (medium to high) and place the fish in the pan – skin-side down. Pan fry for about 10 minutes on one side, then turn over. Scatter with the parsley and lemon zest and fry for another two or three minutes.
To serve, divide the fish, sweet potato wedges and broccoli between the plates. Spoon a dollop of sour cream and chive sauce on the side. Cut the lemon into wedges and add one to each plate.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.