- 4 x 175g skinless and boneless haddock fillets
- salt and freshly ground white pepper
- 1 tablesp. olive oil
- Cherry tomatoes on the vine
- 25g butter
- 4 scallions, finely chopped
- 6 tablesp. milk
- 900g freshly cooked floury potatoes, cut into even-sized chunks
Preheat the oven to 200C/400F/Gas mark 6.
Arrange the haddock fillets on a non-stick baking sheet and season, then drizzle over the olive oil. Roast in the oven for 8-10 minutes until cooked through and tender. This will depend on the thickness of the fillets. Toss the tomatoes in a little olive oil and roast fin the oven for 5 minutes.
Melt the butter in a small pan and gently sauté the scallions until softened. Pour in the milk and bring to a simmer. Mash the potatoes and then using a wooden spoon, beat in the scallion and milk mixture until you have achieved smooth, creamy mash. Season to taste. Divide the champ among warmed plates and arrange a piece of roasted haddock on each one to serve.
Other fish you could use: Whiting, hake or trout fillets