This fresh and vibrant fish dish by Neven Maguire is full of flavour and texture.
Ingredients
- 50g plain flour
- 4 x 175g haddock fillets, skinned and boned
- 1 egg yolk
- 100g wholemeal breadcrumbs
- Zest of 1 large orange
- 1 tbsp chopped fresh flat-leaf parsley
For the Lemon Cream Sauce:
- 225 ml cream
- 1 tsp prepared english mustard or dijon mustard
- Finely grated rind and juice of ½ lemon
- 1 tblsp snipped fresh chives
For the Wilted Spinach:
- 50 g butter
- 450 g spinach, tough stalks removed
- Pinch of sugar
- Sea salt and freshly ground
- Black pepper
Method
- Preheat the oven to 200°C (400°F/gas mark 6). Line a sturdy baking sheet with parchment paper.
- To make the crust, in a food processor, blitz together the wholemeal breadcrumbs, hazelnuts, orange zest and flat leaf parsley. Tip out into a bowl.
- Brush each haddock fillet with egg yolk then press the the mix breadcrumbs on each coated piece of fish. Shape the crust by pressing on this mixture gently but firmly with your hands. Arrange the crusted fish fillets on the lined baking sheet.
- Place in the oven for 15–20 minutes, until the fish fillets are just cooked through and tender and the crusts are nice and crisp.
- Meanwhile, make the lemon cream sauce. Place the cream in a small pan and bring to the boil, then reduce the heat and allow to simmer for 12 minutes, until well reduced and thickened. Remove from the heat and whisk in the mustard, the lemon rind and juice and season to taste. Stir in the chives and keep warm over a low heat.
- To prepare the wilted spinach, heat a large pan over a medium heat and add the butter. Once it has stopped foaming, quickly sauté the spinach with a pinch of sugar until soft and wilted. Season to taste and drain well on kitchen paper to remove the excess moisture.
- To serve, divide the spinach among warmed plates. Place a piece of fish on top and drizzle around the lemon cream sauce.
