Baked Haddock, Almond Gremolata

This is one of my favourite recipes from A Simple Table - Recipes and rituals for a life in balance, a book I co-authored which is full of great tips for eating well and living well.

Perfect for an early evening, spring supper and incredibly simple to piece together. I love the textures of this dish, lovely fresh layers which create a light but satisfying meal. Make extra gremolata and store for sprinkling on salads and soups.

SERVES 4

300g plain yoghurt

4 tsp lemon juice

Handful of parsley, chopped

1 garlic clove, crushed

2 tbsp olive oil

2 shallots

50g almonds, roughly chopped

Zest of 1 lemon

Half a cabbage, shredded

1 fennel bulb, thinly sliced

1 bunch of asparagus, cut lengthways into quarters

4 tbsp olive oil

800g skinless boneless haddock fillets

Juice of 1 lemon

 

Pre-heat oven to 200c. Mix 4 tsp lemon juice with the yoghurt, crushed garlic, chopped parsley, salt and pepper. Place in the fridge.

To make the gremolata, heat the oil in a heavy based frying pan, add the chopped almonds, shallots, lemon zest and garlic. Cook until the almonds have taken some colour and the shallots and garlic have softened. Remove from the heat.

Lay the cabbage, fennel and asparagus out on a large baking dish and mix with olive oil, salt and pepper. Use your hands to coat the vegetables. Bake for 10 minutes. Remove and place the fish on top, season well. Squeeze the lemon juice over the entire dish and sprinkle with the gremolata. Put the dish back into the oven for another 10 minutes or until the fish is just cooked through.

Serve with the lemon yoghurt and enjoy in the garden with friends.

A Simple Table - Recipes and rituals for a life in balance is available to purchase from major book retailers and online from amazon.