Fried Haddock with Tomatoes and Olives (aiglefin à la niçoise) Recipe



Fried Haddock with Tomatoes and Olives (aiglefin à la niçoise) Recipes

Ingredients :

1 baby haddock

flour

6 tbsp olive oil

salt, pepper

3oz anchovy fillets

1lb tomatoes

2oz black olives

2 cloves of garlic, crushed

1 tbsp capers

1/4 tsp chopped tarragon

lemon wedges

Method :

Slice the haddock into 6 equal portions, discard the head and trim off the fins. Flour the fish slices and fry them in 4 tbsp olive oil over a moderate heat for about 20 minutes. Season lightly. Mash 2/3 of the anchovy fillets.

Peel the tomatoes and cut them in quarters and de-seed them. De-stone the olives. Using 2 tbsp olive oil, cook the tomatoes gently for a few minutes and then add the olives, mashed anchovies, garlic, capers and tarragon.

Season well and continue cooking for about 5 minutes. Arrange the fish on a heated plate and surround with the tomato sauce. Garnish with the remaining anchovies and wedges of lemon.

Serves 4


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