While we all love traditional fish and chips, sometimes it's nice to put a new spin on cooking with fresh fish. This delicious recipe serves two and combines Jollys fresh haddock fillets with another Orkney staple, the oatcake. For an extra hit of sundried tomato flavouring, we used Orkney Bakery Sundried Tomato Oatcakes but Stockan's Oatcakes work equally as well.
- 2 fresh haddock fillets
- 2 oatcakes
- 50g pine nuts
- 1 tbsp sundried tomato pesto
- 1 tbsp fresh parsley, chopped
- 1/2 lemon, juiced
- olive oil
- salt and pepper
1. Preheat the oven to 200°C, 180°C fan oven, 400°F or gas mark 6. Line a baking tray with tin foil.
2. Put the oatcakes, pine nuts, pesto and parsley into a food processor and blitz until you have a rough crumble mix. Avoid over pureeing it, you want to maintain a rough crumbly texture rather than a smooth paste.
3. Stir in the lemon juice and a good glug of olive oil. Season with salt and pepper.
4. Lay the haddock fillets on the tin foil and top each fillet with a thick layer of the crumble mixture. Place the tray in the oven and bake for 20-25 minutes until golden.
5. Remove the fish from the oven, transfer the fillets to your plates and serve with sweet potato wedges and a fresh green salad. And, if the mood takes you, pour yourself a nice cold, crisp glass of white wine to go with it. Enjoy!