herb-fishServes 4

  • 4x skinless Mourne Fishbox Haddock fillets
  • 700g baby potatoes
  • 200g cherry tomatoes – slice in half
  • 1 onion – peel ad chop finely
  • 10g fesh basil – chopped coarsely
  • 150g breadcrumbs
  • 10g fresh parsley – chopped finely
  • 50g parmesan cheese – grated finely
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
  • Olive oil – drizzle for dressing


Preheat oven to 200⁰C.

Bring a saucepan of salted water to the boil and, once boiling, add the baby potatoes. Cook for 10 minutes till soft – that is you can easily insert a fork, but they are not starting to break apart. Drain, add a knob of butter and set aside. Keep warm.

Season the fish fillets with freshly ground salt and pepper.

Place a few glugs of olive oil in a non-stick frying pan on medium to high heat. When the pan is hot, add the fish fillets and sear them on both sides – about 1 minute each side. They should sizzle as they hit the pan. Once done, remove from pan onto a baking tray.

Place the same pan you cooked the fish in back on the stove on medium to high heat. Add another splash of olive oil and sauté the cherry tomatoes and onions for about 5 minutes. Mix in the fresh basil, season with salt and pepper and set aside.

Mix breadcrumbs, grated parmesan and chopped parsley. Add a generous layer of the tomato and onions on each fish fillet and top with breadcrumb mixture. Bake in the oven for 6 minutes.

To serve, divide the fish fillets between the plates. Drizzle a circle of olive oil and balsamic vinegar on the plate. Serve baby potatoes on the side.