Oven Baked Haddock with a Green Chutney Crust
Serves 2
A great way to liven up what can be a dull, dry fish! Served with a side salad, this makes a really healthy, easy meal. Haddock has suffered from overfishing so purchase from a reputable fishmonger who sources from sustainable stocks. When choosing haddock, always go for fillets with a white and not grey flesh.
What you need
For the fish
2 pieces of skinless haddock (weighing approximately 150g each)
1 tbsp coconut oil, in which to fry the fish
For the chutney
Large bunch fresh coriander (washed and drained)
Handful mint leaves
Juice of half a lemon
1 green chilli
1/2 clove garlic, peeled
1 tbsp roughly chopped and peeled ginger
2 tbsp cashew nuts (soaked in boiling water for 10 minutes)
What you do
Pre-heat the oven to 180°C
Make the chutney by placing all the chutney ingredients in a food processor. Add one to two tablespoons of hot water and whizz together until you have a smooth purée.
Season the fish, and divide the chutney mixture between the two fillets. Coat one side of the fish only, patting down the chutney with a spoon.
Heat up a frying pan, add the coconut oil and fry the fillets, coating side facing up, over a medium heat for approximately seven to eight minutes, depending on the thickness of the fish.
Gently turn over the fish and fry for a further five to six minutes. You may need to lower the heat if the frying pan looks to be smoking and becoming a little too hot.
Carefully remove the fish and serve with the coating facing upwards.
Oh and another thing...
Soak the nuts in advance so that they blend more easily and create a creamier texture. I only coat the fish on one side, rather than both, as the crust is quite rich.
