- 4 haddock fillets about 175g each, skin on
- Salt and freshly-ground black pepper
- 3 tablesp. olive oil
- 250g cherry tomatoes, cut in half
- 8 scallions, chopped
- 1 teasp. castor sugar
- A splash of white wine vinegar
- A few sprigs of thyme, leaves only
- A small handful of fresh coriander, chopped
Season the haddock with salt and pepper. Put 2 tablesp. of olive oil in frying pan and heat gently. Add the fish to the pan, skin side down. Fry until the skin is golden and crisp and the fish is cooked two-thirds of the way through. Turn the fish over and cook the flesh side for another 1-2 minutes until just flaking. Transfer to a plate lined with kitchen paper to drain; keep warm.
Add the remaining tablesp. olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of the wine vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the herbs. Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes or some nice bread to mop up the juices!
If you would like to spice it up a little, add a red chilli which has been halved, deseeded and chopped, to the pan with the tomatoes.
Other fish you could use: Whiting, hake, monkfish.