Ingredients
Preparation
- Preheat the oven to 230°C/fan 210°C/gas 8. Line a baking sheet with baking paper and lightly grease with oil. Season the fish all over and put skin-side down on a baking tray lined with baking paper.
- Break the toast into a food processor, add the garlic and lemon zest and whizz into fine crumbs. Add half of the mixed fresh herbs and whizz again, until the herbs are finely chopped. Add the lemon juice and oil, season and whizz briefly to mix.
- Carefully press the breadcrumb mixture onto each piece of fish. Slide the baking tray into the top rack of the oven and bake for 10-12 minutes or until the topping is golden and the fish is opaque and cooked through.
- Meanwhile, make the tartare sauce. Chop the gerkins and the capers. Chop the remaining herbs (reserve a few chives to garnish the sauce) and mix with the mayonnaise, yogurt, mustard, gherkins, capers and a little salt.
- Serve the haddock on warm plates with the tartare sauce.
Tip: Grilled halved tomatoes and sugar snap peas would pair perfectly with this dish!