Parmesan crusted haddock

Parmesan crusted haddock

This tasty crumb coating is much better for you than fish fried in batter.

By , 21 September 2015
Parmesan crusted haddock
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.86 per serving
Nutritional Info
Each 187g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
  • Energy 1620KJ 387KCAL
of your reference intake.
Typical energy values per 100g: 866kJ/207kcal.
  • 100g white breadcrumbs, made with slightly stale bread
  • 50g Parmesan, finely grated
  • 2 large eggs
  • 40g butter, melted and cooled
  • 1 tsp Asda Dijon Mustard
  • Pinch cayenne pepper
  • 4 haddock fillets (about 150g each)
  • 200g pot Asda Vine-Ripened Tomato Salsa
  • 8 pitted green olives, chopped
  • Steamed new potatoes sprinkled with fresh parsley, to serve
  • Steamed green beans, to serve
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Mix the breadcrumbs with the Parmesan and put on a large plate. Lightly beat together the eggs, butter, mustard and cayenne pepper. Season, then put in a shallow dish.

  • Put one piece of fish in the egg mixture and cover on all sides, then dip it in the breadcrumb mixture and coat all over with the crumbs. Put on a lined baking tray.

  • Repeat with the rest of the fish, leaving a gap on the tray between the pieces. Bake for 20-25 minutes.

  • Mix the Vine-Ripened Tomato Salsa with the pitted green olives. Serve with the breaded fish, alongside the new potatoes and green beans.