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Add a photoA very different and delicious fish dish for winter
Ingredientes
- 4 x fresh haddock loin cuts
- Tub or jar of black tapenade
- Half dessert spoon of herbes de Provence
- Black pepper
- 1 dessert spoon of good olive oil
- 2 yellow onions, finely diced
- 2 garlic cloves
- 2 dessert spoonfuls of creme frais
- 1 Knorr vegetable stock cube
- Handful of fresh sage leaves, chopped
- Dessert spoon of butter
- Half cup of water
- Half cup of Vermouth (for choice, Noilly Prat)
Direcciones
- Smear a small amount of olive oil in a baking tray or heat-proof dish
- Place 4 fresh haddock loins in the tray or dish
- Spread tapenade on each of the loins
- Sprinkle herbes de Provence and freshly ground black pepper over tapenade
- Cover in foil
- Bake in the oven for 25 minutes on a medium to high heat
- Meanwhile, in a large frying pan, heat small amount of olive oil, together with the dessert spoon of butter
- When melted, gently cook the onions and garlic until they are softened but not coloured
- Add the chopped sage leaves
- Add water and vermouth and carry on cooking gently until a thick-ish sauce has been formed
- To finish, add the creme frais and a grind or 4 of fresh black pepper
- To serve, place a good measure of sauce on a warm plate and place a fish loin on top
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 16 | 10% |
| Total Fat 1.78g | 2% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 378mg | 16% |
| Potassium 99mg | 3% |
| Total Carbs 31.99g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 26.92g | 18% |
| Protein 3.27g | 5% |
