Sun-dried tomato haddock with hassleback potatoes

Hi guys!

Hope you’ve been enjoying the sunshine this week! So nice! A bit late again to post on this…but better late than never right?! The paste for this was so delicious, packed full of flavour, took me all of 5 minutes to make and the fish took 10 mins to cook too! EASY!!!! So definitely wanted to share this one with you….

There is a little more time and love involved in cooking the hasslebacks but to me it’s totally worth it and if you’re entertaining, it was the in-laws in my case last night, then this looks like you’ve made a bit more of an effort!! (You could however sub the hasslebacks for Jersey Royals and this would still be a very tasty meal!)

So yes this was adult tea as the kids were at a friends house for a birthday party so this was just hubby and the in-laws and they seemed to all enjoy it!

So first up is to prep the hasslebacks.

Grab yourself a wooden spoon or large serving spoon and rest the potato on there. This will stop your knife from cutting all the way through the potato. Then simply use a sharp knife to make incisions all the way down the potato, trying to make as many incisions as you can. Repeat the process for the remaining potatoes and then place these into a baking tray.

Now drizzle with some olive oil and then brush some melted butter over each potato, making sure the butter gets into the cracks. Then sprinkle with some onion salt, some gralic powder and some black pepper and then place into the oven for around 1 hour – 1hr15mins, depending on the size of your potatoes. Try to baste your potatoes a few times during the cooking process with the oil and the butter.

Meanwhile you can prep your sun-dried tomato paste. So grab yourself a small food processor and add the following:

• 100g Sun-dried tomatoes
• Handful of fresh basil
• 1/3 cup of pine nuts
• 2 garlic cloves
• Olive oil  – around 3 tbsp but add a little at a time until desired consistency
• Black pepper

Whizz this up in a food processor and leave aside.

 

Now line a baking tray with some tin foil, then place your fish fillets on top. Now spread a generous amount of the paste over each fillet

and then finally top with either panko breadcrumbs or in this instance matzo meal. Add some vine tomatoes too and then this is ready for the oven. It will only take 10 mins to cook so allow your potatoes to cook through first before adding the fish into the oven.

After 10 mins take out your fish, serve with your hasslebacks and some green veg!

So so easy yet so full of flavour! Yum…let me know if you try this one!

So to recap here’s what you need:

• 4 haddock or cod fillets. Skin removed
• 100g Sun-dried tomatoes
• Handful of fresh basil
• 1/3 cup of pine nuts
• 2 garlic cloves
• Olive oil  – around 3 tbsp but add a little at a time until desired consistency
• Black pepper
• Potatoes – mix of sweet potato and maris piper
• 1/2 tsp onion salt
• 1/2 tsp garlic powder
• 2 tbsp melted butter
• Handful Matzo meal or breadcrumbs
• Broccoli and green beans to serve – or veg of your choice

Here’s what you need to do:

• preheat the oven to 180C
• Start with your hasslebacks. Make incisions into the potato, making sure you don’t cut all the way down. Use a wooden spoon or large serving spoon (see above for the tip)
• Once you’ve made the incisions, place the potatoes onto a baking tray
• Drizzle some olive oil over the top of the potatoes and then brush 2 tbsp melted butter over them making sure the butter gets into the cracks.
• Then sprinkle the onion salt and garlic powder and some black pepper and then pop into the oven for an 1 hr – 1hr 15 mins or until cooked through
• Meanwhile make your paste. Simply combine the tomatoes, pine nuts, basil, garlic and some salt and pepper into a small food processor and whizz adding just enough olive oil to loosen the paste slightly.
• Once you’ve made the paste leave aside.
• Line a baking tray with some foil and place your fish fillets on top.
• Now coat your fish with the paste – be quite generous.
• Then finally add a sprinkling of breadcrumbs or matzo meal over the top of each fillet.
• Add some vine tomatoes and then pop this into the oven for the last 10 minutes of the potatoes cooking so that they are ready at the same time.
• Serve with veg of your choice. We had tenderstem broccoli and green beans.

 

Hopefully see you next time. Remember if you like what you see make sure you’re following so that you get regular recipes straight into your inbox. You can also follow me on instagram and facebook just search for hungrylittlebears!

Thanks! xx