Pesto & Olive Crumb Haddock

A healthy and quick mid-week meal served with our fiery Chilli Baby Bakes!

What you need

Ingredients:

2 white haddock fillets (or cod)
Mash Direct Chilli Baby Bakes
2 tbsp green pesto
Zest of 1 lemon
10 green olives (pitted and roughly chopped)
50g fresh gluten-free breadcrumbs
Salt & pepper (to taste)
Rapeseed oil

Recipe method

Remove outer sleeve and film lid of the Chilli Baby Bakes.

Place on a baking tray in the centre of a pre-heated oven 190°C / 375°F / Gas Mark 5 for 25-30 minutes.

Mix the pesto, lemon zest and olives together in a bowl, then stir in the breadcrumbs.

Lay the fish fillets on a baking tray, skin side down (grease tray with rapeseed oil), then press the crumbs over the surface of each piece.

Bake in the oven for 10-12 minutes until the fish is cooked through and the crust is crisp and brown.

Serve with the Chilli Baby Bakes and a side salad.

You can watch this recipe.

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