Pan Fried Haddock, Savoy Cabbage, Tomato Salsa, Lemon Butter Sauce

Try chef and restauranteur Martin Shanahan's tasty and healthy dish.


  • 2 (200g each) fillets of fresh haddock
  • 1 small head of savoy cabbage
  • 1 small white onion(finely chopped)
  • 20 g butter
  • salt and pepper to season
  • tomato salsa:
  • 2 ripe tomatoes
  • 1 shallot
  • 1 handful leaf coriander
  • juice of ½ a lime
  • 1 tsp sweet chilli sauce
  • pinch salt
  • lemon butter sauce:
  • 275 ml cream
  • 80 g butter
  • juice of 1 lemon
  • salt and white pepper


  1. Place all the ingredients in a small saucepan and bring to the boil. Cook over a moderately high heat until it reduces to a thick sauce.
  2. Fillet a whole haddock. Skin, bone a portion. Heat a pan for savoy cabbage with a little drop of water, cook for 3-4 minutes, all the water should be evaporated.
  3. Add a knob of butter and then season. While the cabbage is cooking, heat the pan for frying the fish, place the 2 filllets of haddock into a pan once hot, and cook for 2 minutes each side.
  4. While the fish and cabbage are cooking, prepare the lemon sauce as described.
  5. To plate, place the cabbage on the base of a white plate, place our haddock on top, drizzle a little lemon butter sauce over, and garnish with a little tomato salsa
  6. Tomato Salsa - Method
  7. Slice the tomatoes in half horizontally and remove seeds.
  8. Finely dice the flesh of the tomato. Dice the shallot and shred the coriander. Place all the ingredients in a bowel and stir gently to combine.
  9. Place in the fridge for 30 minutes before serving.


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