Side dish

Haddock Topped with Sun-dried Tomato Paste and Goat's Cheese recipe

Name: Haddock Topped with Sun-dried Tomato Paste and Goat's Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1 tsp olive or vegetable oil (plus more to drizzle); 1 haddock fillet (I use frozen, roughly 100g); 1½ tbsp sun-dried tomato paste (or more depending on the fillet size); 3 slices of goat's cheese (I use the kind with a rind); 1 tbsp panko breadcrumbs

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Crunchy haddock fillets that take just 5 minutes to assemble. Make this to add some protein to carby dinners.

Prep5m
Cook20m
Total25m

fish protein quick

Haddock fillets topped with sun-dried tomato paste, goat's cheese and panko breadcrumbs.

Sometimes I look at my plate and think: “There’s very little protein here”. Usually I’m looking at risotto, pasta and, of course, pizza (not all at once).

This is a quick side I’ve been serving with carb-heavy meals to give them more balance. The prep takes 5 minutes (truly) and the haddock cooks from frozen in about 20 minutes.

If goat’s cheese doesn’t work with the rest of the meal I use sliced olives. Or nothing at all. Sun-dried tomato paste and panko breadcrumbs are more than enough to improve a plain fillet of haddock.

Notes

Belazu’s balsamic sun-dried tomato paste is still my favourite but any sun-dried tomato paste will do.

I buy M&S frozen haddock fillets from Ocado.

Recipe

Haddock Topped with Sun-dried Tomato Paste and Goat's Cheese

Prep5m
Cook20m
Total25m

Serves: 1

Ingredients

1 tsp olive or vegetable oil (plus more to drizzle)
1 haddock fillet (I use frozen, roughly 100g)
1½ tbsp sun-dried tomato paste (or more depending on the fillet size)
3 slices of goat's cheese (I use the kind with a rind)
1 tbsp panko breadcrumbs

Method

Preheat your oven to 200°C (180°C fan). Line a small roasting tray with foil and drizzle over 1 teaspoon of olive or vegetable oil.
Place a haddock fillet (roughly 100g) onto the tray. Spread 1½ tablespoons of sun-dried tomato paste over the fillet. Lay 3 slices of goat’s cheese rounds on top then scatter 1 tablespoon of panko breadcrumbs over the cheese. Drizzle with a little more oil.
Place the fish into the oven and set a timer for 18 minutes. Once it sounds, check that the middle of the fish is piping hot. It may need up to another 5 minutes depending on the thickness of the fillet.
When ready, remove from the oven and leave to stand for a few minutes before serving.