I love fish but we have never been particularly adventurous at cooking fish in our family. Growing up I loved to eat shellfish and I can remember eating muscles, prawns and cockles with my Dad every so often, but since my mum and sister didn’t like them it was never something we ate as a family.
One of my favourite childhood meals was jacket potatoes and different fillings. My dad and I would have tins of sardines, mackerel sometimes tuna as well as the other non fish fillings my mum would prepare but it wasn’t until I was a bit older that I started eating things like salmon and sea bass whenever I could order them at a restaurant (although I once ordered a ‘Fish Platter’ from a pub called The Green Man and it was so awful! My family teased me about it for weeks!).
Since starting Fish Fridays recently on Instagram I have been trying to introduce a variety of seafood to our weekly meals. Aldi’s ‘cook from frozen’ fish fillets have been amazing and so handy to have in the freezer. I’ve never been impressed with any frozen fish I have bought it the past but their frozen rainbow trout, cod and haddock have been brilliant! You can hardly tell they had been frozen. Cooking them in my Le Creuset shallow casserole dish rather then wrapping them in foil has really made a difference. It’s stopped them from going dry and kept all the moisture locked inside.
This is a lovely light summery fish dish that can be served a number of different ways. It would be great served over some wholegrain rice or quinoa, with the cooking liquid poured over the top. Or you can do what we did and serve it in a salad with some roasted mediterranean vegetables and new potatoes.
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Clean Eating Lemon & Rosemary Baked Haddock
- Yield: 4 Servings
This is a lovely light summery fish dish that can be served a number of different ways. It would be great served over some wholegrain rice or quinoa, with the cooking liquid poured over the top.
- 475 grams Frozen Haddock Fillets
- 1 Tablespoon Fresh Lemon Juice plus a few lemon slices
- 1/2 tsp Dried Rosemary
- 1 pinch Sea Salt & Black Pepper
- 1 pinch Dried Chilli Flakes
- 1 tsp Unsalted Butter organic if possible
- 1 Tablespoon Fresh Parsley to serve
- Preheat a fan assisted oven to 180*C.
- Place the haddock fillets into a (lightly oiled) lidded casserole dish and pour over the lemon juice.
- Sprinkle over the rosemary, salt, pepper and chilli flakes and add the slices of lemon.
- Pinch off little pieces of butter and dot them onto each of the fish fillets.
- Place the lid on the dish and bake in the oven for 25 minutes of until completely cooked through.
- Once cooked, remove from the oven and spoon over some of the lemony liquid onto the fish fillets. Sprinkle with fresh parsley and serve.