Ingredients (Serves 2)
- 2x 120g smoked haddock fillets
- 50g crème fraiche
- Olive oil
- Real butter 15g
- 1 lemon
- Fresh chives
- 2 medium Tomato’s
- 1 large carrot
- 1 medium courgette
- 4 cloves garlic
- 1 Onion
- Italian mixed herbs
- Salt & Pepper
Ingredients (Serves 2)
- 2x 120g smoked haddock fillets
- 50g crème fraiche
- Olive oil
- Real butter 15g
- 1 lemon
- Fresh chives
- 2 medium Tomato’s
- 1 large carrot
- 1 medium courgette
- 4 cloves garlic
- 1 Onion
- Italian mixed herbs
- Salt & Pepper
Method
- Pre heat oven to 190 degrees
- Chop up all vegetables and potatoes and arrange only the potatoes onto the baking tray
- Roast the potatoes for 10 minutes on their own
- Take potatoes out of the oven and add the remainder of the vegetables and the garlic cloves. Drizzle with olive oil before adding seasoning and Italian mixed herbs, then place in the oven to roast for a further 20 minutes
- Meanwhile, heat the butter in a frying pan over medium heat, lay in the haddock fillets and cook for 2-3 minutes on each side
- Add the crème fraiche, lemon juice and seasoning and cook for a final minute or two on each side
- Squeeze the lemon juice over the haddock, serve with chopped fresh chives