Herb Crusted Haddock

Herb Crusted Haddock
Fishboxer Fishbox HQ from

A delicious, fresh-flavoured meal that would go well with salad, vegetables or roasted new potatoes.








  •  4 haddock fillets
  •  1 tbsp olive oil plus extra
  •  330g cherry tomatoes
  •  3 tbsp mayonnaise
  •  1 garlic clove (crushed)
  •  100g white breadcrumbs
  •  1 lemon (zested and juiced)
  •  15g  flat leaf parsley (roughly chopped)
  •  Salt and pepper (to taste)












  1.  Pre-heat oven to 220°C.
  2.  Lightly oil a large baking tray, then lay the haddock fillets and tomatoes on it alongside each other.
  3.  In a small bowl, mix the mayonnaise with the garlic, then spread evenly over the fish.
  4.  In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley and season to taste.
  5.  Top the fish with the breadcrumb mixture.
  6.  Drizzle olive oil over the fish and tomatoes and bake for 15 minutes, or until the fish flakes slightly when pressed and the crust is golden and crunchy.