Creamy Lemon and Dill Haddock
with Roast Potatoes, Garlicky Peas and Asparagus
- Fish
- Milk
Haddock is a delicate and flavoursome fish, perfect for pairing with creamy sauces such as the one in this recipe that's flavoured with bright citrus and dill. A popular pairing in Scandinavian cuisine, we're serving this haddock and dill sauce with roast potatoes and green veg.
Ingredients
450 grams
Potatoes
1 unit(s)
Echalion Shallot
1 bunch(es)
Dill
2 unit(s)
Garlic Clove
1 unit(s)
Lemon
100 grams
Asparagus
2 unit(s)
Haddock Fillets
(Contains: Fish)
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
120 grams
Peas
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, halve, peel and chop the shallot into small pieces.
Roughly chop the dill (stalks and all). Peel and grate the garlic (or use a garlic press).
Cut the lemon into wedges.
Trim the bottom 2cm from the asparagus and discard.
When the potatoes have 15 mins remaining, pat the haddock dry with kitchen paper and season with salt and pepper. Lay the haddock onto a lined baking tray.
Bake the haddock on the middle shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the haddock bakes, heat a drizzle of oil in a medium saucepan on medium-high heat.
Once hot, add the shallot and cook until softened, 3-4 mins.
Add half the garlic and fry for 1 min more, then stir in the vegetable stock paste, creme fraiche and the water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Stir in the dill and a good squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.
Meanwhile, bring a small saucepan of water to the boil with ¼ tsp salt.
When boiling, add the asparagus and peas to the water and cook for 2-3 mins.
Once cooked, drain in a colander and return to the pan with a drizzle of oil on medium heat.
Stir in the remaining garlic and stir-fry for 1 min more. Season with salt and pepper and set aside.
When everything's ready, transfer the haddock to your plates and spoon over the creamy lemon and dill sauce.
Serve with the roast potatoes, garlicky peas and asparagus alongside.
