Haddock with Parsley, Olives and Capers
Haddock with Parsley, Olives and Capers



  • 2 x haddock fillets
  • 4 tsp olive oil
  • 350g mix of asparagus and tenderstem broccoli
  • 1 sliced courgette
  • 50g mayo
  • For the Gremolata
  • 50g chopped parsley
  • 50g chopped green olives
  • 30g capers
  • 1 grated garlic clove
  • 1 lemon, zest only
  • Preheat the oven to 200C. Line a baking sheet with foil and make the gremolata by mixing all the ingredients in a small bowl. Place the fish fillets skin-side down on the foil, and sprinkle with a few tsp of the gremolata. Drizzle with oil and seasoning, then roast for 10 mins or until flaking. Meanwhile, steam the asparagus and broccoli for 3 mins, then add the courgette to steam for 3 mins.
  • Mix the remaining gremolata with the mayonnaise. Serve the fish with the steamed veggies, with the sauce and lemon wedges alongside.
15 mins
4 serving

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