Crusted Haddock with Herb Mash And Creamy Leeks

Traditionally Friday's meant fish for dinner. Well most may no longer observe this tradition on religious grounds, there are plenty of health benefits for eating fresh fish at least two or three times a week. So this Friday why not go to your local fishmongers and try this delicious Bord Bía recipe.

Serves 2 

Ingredients

2 large pieces haddock (or other white fish) approx 180g each

1 handful breadcrumbs

Zest and juice of 1 lemon 

Salt and pepper 

1 medium leek – washed and cut into thin rings

3 large potatoes – peeled and cut into cubes

150 ml milk

50 g butter

2 tablespoons chopped fresh parsley or chives (you can also use spring onions)

To Cook

Place the potato into a pot of lightly salted water and simmer until soft. Drain water, then add milk and mash until smooth. Season with salt and pepper. Cover and set aside.

Mix bread crumbs with lemon juice and zest and pat firmly onto the fish.  

Place in a hot oven and roast for 8 – 10 mins until the topping is crispy. 

While the fish is cooking, gently fry leeks with the remaining butter over a medium heat until soft.

Remove fish from oven.

Mix chopped herbs through the mashed potato, and place a spoonful onto each plate. Add the fish on top of the mash and serve surrounded by the creamed leeks.