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Haddock with parsley gremolata  recipe

Haddock with parsley gremolata recipe

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You can whip up these easy gremolata-roasted haddock fillets in less than 30 minutes. Typically made with chopped parsley, garlic and lemon zest, gremolata is an Italian condiment that adds a final fling of flavour to dishes. Here, we add olives and capers to give a briney and salty taste that works well with fish like haddock. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 295 calories / serving
  • Gluten-free
  • Dairy-free


  • 2 x 280g packs haddock fillets
  • 4 tsp extra-virgin olive oil
  • 2 x 190g packs asparagus and Tenderstem broccoli
  • 1 courgette, sliced
  • 50g (2oz) mayonnaise

For the gremolata

  • 1/2 x 100g pack flat-leaf parsley, leaves finely chopped
  • 50g (2oz) pitted green olives, chopped
  • 30g (1oz) capucine capers, chopped
  • 1 garlic clove, finely grated
  • 1 lemon, zested and cut into wedges
If you don't have haddock, try using another white fish

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    3g 14%
  • Sugars

    3g 3%
  • Salt

    3.4g 57%

of the reference intake
Carbohydrate 4.7g Protein 31.9g Fibre 2g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet or griddle pan with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic and lemon zest.
  2. Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork.
  3. Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1 1/2 minutes, add the courgette; continue steaming everything for 1 1/2 minutes, until al dente.
  4. Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce and a lemon wedge.

Tip: Be sure to drain the olives and capers well and pat dry using kitchen paper before using, to stop the tartare sauce from becoming too runny.

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