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

For the Tomato Salsa:

  • 2 ripe tomatoes
  • 1 shallot
  • 1 handful leaf coriander
  • juice of ½ a lime
  • 1 tsp sweet chilli sauce
  • pinch salt

For the 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.
  2. Cook over a moderately high heat until it reduces to a thick sauce.
  3. Fillet a whole haddock. Skin, bone a portion.
  4. Heat a pan for savoy cabbage with a little drop of water, cook for 3-4 minutes, all the water should be evaporated.
  5. 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.
  6. While the fish and cabbage are cooking, prepare the lemon sauce as described (Click here).
  7. 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.

For the Tomato Salsa:

  1. Slice the tomatoes in half horizontally and remove seeds.
  2. Finely dice the flesh of the tomato. Dice the shallot and shred the coriander.
  3. Place all the ingredients in a bowel and stir gently to combine.
  4. Place in the fridge for 30 minutes before serving.