Just recuperating after a lovely food-filled Easter. First, leeks vinaigrette and smoked salmon canapes. Next, my mother-in-law and I had a gorgeous bit of halibut poached in lemon and olive oil (everyone else went for lamb) alongside too many different veggies to count. Finally - a gorgeous chocolate mousse, made from scratch.
I woke up this morning with a pained stomach. To be clear, I enjoyed every minute of it - but my stomach was straining under the sheer magnitude of food.
Today, something light and fresh was needed for dinner. And something easy, if you're still a bit sluggish from all the chocolate.
Baked haddock with homemade green olive tapenade and purple sprouting broccoli
(serves 2)
2 large fillets of haddock, skin-on (between 175-200 g each)
1 small carrot
5-6 sprigs of thyme, leaves removed
1 tin of anchovies in olive oil, drained
10 green olives in brine, drained
zest of 1 small lemon
200 g purple sprouting broccoli
Preheat the oven to 190 C. Combine the carrot, thyme, anchovies, green olives and lemon zest in a food processor and pulse until you have an even consistency. Use a pallet knife to spread evenly atop each fillet of fish.
Bake the fish on a foil-lined baking tray for 20 minutes. With 10 minutes left, steam the broccoli.
Serve immediately with a lemon wedge.
Calories: 300. A filling, satisfying and very clean 300 calories. Plenty for me for the rest of the night (though Pete is heading back to the Mars egg even as I type.)
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
Mmmmm...this sounds very good - there has been some lovely haddock in the shops lately, so I shall look for some for later in the week.
Post a Comment