Crumbed haddock with asparagus salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 bundle asparagus
- 1 orange, zested and segmented
- olive oil
- a pinch cayenne
- 5 tbsp panko breadcrumbs
- grated to make 1 tbsp parmesan
- 1 tbsp plain flour, seasoned
- 1 egg, beaten
- 300g (look for sustainable fish marked with the Marine Stewardship Council logo) skinless haddock fillets
Method
- STEP 1
Trim the asparagus ends then shave each spear lengthways into thin strips using a potato peeler (or slice them with a sharp knife). If they are quite thick, you may want to blanch them briefly. Put them in a bowl with the orange segments and zest, some olive oil and the cayenne. Season and toss together.
- STEP 2
Mix the breadcrumbs and parmesan on a plate and the beaten egg on another plate. Cut any thick fillets in half horizontally and dust them in flour, followed by the egg and then the breadcrumbs. Heat some olive oil in a frying pan and fry the fish on both sides for a few minutes until golden. Season with salt and serve with the salad.
