Annie Bell’s sourdough-crusted haddock with herb puree and broccoli with anchovies and lemon recipe

Tender and juicy fillets of haddock loin are discreetly luxurious but not too expensive. I love this dashing treatment of broccoli. On another occasion, try it with scrambled egg on toast.

HADDOCK WITH HERB PUREE AND BROCCOLI
Ellis Parrinder

Sourdough-crusted haddock with herb purée

8 fillets skinless haddock loin (approx 1kg in total)
1 garlic clove, peeled and crushed to a paste
Pinch of smoked paprika
25g unsalted butter, melted
100g sourdough breadcrumbs
2 tbsp extra virgin olive oil

HERB PUREE
100g mixture flat-leaf parsley, basil and coriander leaves
1 spring onion, trimmed and roughly chopped
1 tsp fennel seeds, ground
75ml extra virgin olive oil
1 tbsp lemon juice

  1. Preheat the oven to 220C/200C fan/gas 7. For the herb purée, whiz the herbs, spring onion and fennel seeds in a food processor to finely chop them. Add the oil and a little salt then continue to whiz to a purée. Finally, add the lemon juice and a few tablespoons of water to achieve a thick dolloping consistency, then set aside.
  2. Arrange the fish fillets spaced slightly apart in a large roasting tin. Smear a suggestion of garlic over the top of each fillet (if it is a large clove, then you may only want half). Season the top with salt and a faint dusting of paprika then drizzle over the butter. Toss the breadcrumbs with the oil in a medium bowl and pile on top of the fish – some may fall between the fillets.
  3. Pop the fish into the oven for 15 minutes, then check whether the thickest fillet has lost its translucency and flakes readily, if not give it 5 minutes longer. If necessary, pop them under the grill for a few minutes to colour the breadcrumbs.
  4. Serve the fish dotted with the herb purée, accompanied with the broccoli and mash.

GET AHEAD The dish can be prepared up to the end of the second step several hours in advance, in which case cover and chill the fish and the purée.

Broccoli with anchovies and lemon

15 salted anchovy fillets, thinly sliced across
1 tbsp finely chopped medium-hot red chilli
2 tbsp lemon juice
4 tbsp extra virgin olive oil
600g long-stem broccoli, stalks trimmed, halved lengthways if thick

  1. Combine the anchovy, chilli, lemon and oil in a small bowl.
  2. Place a petal steamer inside a large saucepan with about 1cm of water in the base. Give the broccoli a good rinse in a colander, scatter around the edge of the steamer and cover with a tightly fitting lid.
  3. Place the pan over a medium heat and cook for 12 minutes or until the broccoli is tender.
  4. To serve, transfer the broccoli to one or two large serving plates and spoon over the dressing.

GET AHEAD You can prepare up to the end of step two a couple of hours in advance.

Food styling: Katie Marshall. Food styling assistant: Rosie Bensberg. Prop styling: Max Robinson