Baked Fish with Tomatoes and Tasty Breadcrumbs

Baked fish and tomatoes with tasty breadcrumbs

 

A simple fish dish, cooked on a bed of rice with buttery garlic and onion sautéed breadcrumbs.

 

Baked Fish with Tomatoes and Tasty Breadcrumbs
Prepares: 4 servings (picture shows 2)
 
  • Preparation time: 35–45 minutes
  • Cooking time: 25 minutes (oven)

  • Ingredients
  • ¾ cup rice
  • 4 × 140g (5 oz) white fish fillets, skinned (e.g. haddock)
  • dried thyme and pepper
  • 2 tbsp white wine
  • 2 tomatoes
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • 1¼ cups fresh breadcrumbs (about 2½ slices of bread)
  • 7g (¼ oz) fresh parsley, finely chopped (should yield about ¼ cup)
  • ½ lemon

  • To serve
  • Seasonal vegetables

  • Equipment
  • Ovenproof dish, greased. It should be large enough to lay the fish in a single layer.


  1. Method
  2. Preheat oven to 180°C (350°F) gas 4

  3. Bring rice to the boil in 360ml (12 fl oz) (1½ cups) lightly salted water. Reduce the heat to a gentle simmer. For brown rice, simmer for 15 minutes and for white rice simmer for 5 minutes.

  4. Meanwhile, remove the skin from the tomatoes. Put them in a bowl and cover with boiling water. Leave for one minute. Carefully, remove from the water and gently peel away the skin. (It should come away very easily.) Set aside.

  5. Lightly season the fish with thyme and pepper.

  6. Once the rice has finished simmering for the appropriate time, spread the rice and the remaining water from the pan in the ovenproof dish. It will not be fully cooked at this point. Then lay the fish on top of the rice in a single layer and sprinkle the wine over the fish. Slice the tomatoes and arrange over the fish.

  7. Melt the butter in a frying pan/skillet add the onion and garlic, and cook over a low heat until soft, about 5 minutes. Mix in the breadcrumbs and parsley, then scatter over the tomatoes.

  8. Bake, uncovered for 25 minutes until the fish is cooked through and the topping golden brown.

  9. Cut the lemon into four slices and use to garnish.

Updated: September 18, 2017

Potato Moussaka

Potato Moussaka

 

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

 

Potato Moussaka
Prepares: 4 servings
 
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into large chunks (6 medium)

  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450g (l lb) minced lamb/ground lamb
  • 1 x 400g tin chopped tomatoes (½ x 796 ml can diced tomatoes)
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly ground black pepper

  • For the cheese sauce
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (2 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 85g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 egg, medium (U.K.)/large (N.A.)

  • Serving suggestion
  • Serve with seasonal vegetables or a salad.

  • Equipment
  • 1.5 litre (2½ pint) oven proof dish


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Bring the potatoes to the boil in a pan of water, then simmer for 15 minutes. Drain and set aside to cool a little.

  4. For the meat sauce
  5. Heat the oil in a deep-sided frying pan/skillet. Reduce the heat to low and stir in the onions to coat. Cook until they start to soften, about 5 minutes.

  6. Add the lamb to the pan and brown the meat over a medium heat, about 5 minutes.

  7. Add the tomatoes, tomato purée/paste and oregano and stir. Cover the pan and simmer for 10 minutes. Season.

  8. For the cheese sauce
  9. Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  10. While the roux is cooking, warm the milk in a microwave (this will make it easier to blend into the roux).

  11. Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously, until the sauce thickens.

  12. Remove from the heat and stir in 55g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.

  13. To assemble
  14. Slice the potatoes thinly.

  15. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly. Layer half the potato slices over the meat sauce.Then spoon the remaining meat sauce over these potatoes. Layer the rest of the potatoes over the meat sauce, overlapping them slightly, if possible. Spread the cheese sauce over the potatoes. Now sprinkle the remaining grated cheese on top.

  16. Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes feel tender when pierced with a skewer.

  17. Serve with seasonable vegetables or a salad.

Updated: April 20, 2017

Thyme Chicken Marsala

Thyme Chicken Marsala

 

Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.

 

Thyme Chicken Marsala
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • 2 tbsp flour
  • 4 tbsp extra virgin olive oil
  • 2 large carrots, cut into julienne strips
  • 2 small red peppers, cut into julienne strips
  • 4 garlic cloves, crushed
  • salt and pepper
  • 150ml (5 fl oz) dry Marsala wine (⅔ cup)
  • 2 tbsp fresh thyme leaves

  • To serve
  • linguine (I can recommend the De Cecco brand)

  • Equipment
  • a large sauté pan


  1. Method
  2. Warm four plates in the oven.

  3. Place each chicken breast between 2 pieces of cling film/wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten.

  4. Spread the flour onto a plate. Then coat each chicken breast in the flour, shaking off any excess, and transferring to a clean plate. Set aside.

  5. Heat 2 tablespoons of oil in the pan over a medium heat, add the carrot strips and cook for 3 minutes, stirring occasionally.

  6. Add the red pepper, garlic, and seasoning to the pan and cook for a further 5 minutes, stirring occasionally until tender. Divide between the four plates and return to the oven to keep warm, while cooking the chicken.

  7. You are now ready to cook the chicken. Depending on the size of your pan this may need to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, cook for 4 minutes each side until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.

  8. Reduce the heat to very low and stir the wine and thyme into the pan. Scrape up any crusty bits from the bottom of the pan and stir for 1 minute. You just want the wine to warm through but don’t let it evaporate.

  9. Pour the sauce over the chicken and vegetables. Serve with linguine.

Updated: September 3, 2017

Lemony Chicken Stir-Fry

Lemony Chicken Stir Fry

 

Chicken strips are marinated in lemon and then stir-fried with broccoli florets, carrot sticks and spring onions/green onions and tossed in soy sauce. It is served over a bed of rice and is just perfect for a summer dish.

 

Lemony Chicken Stir Fry
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 15 minutes

  • Ingredients
  • 450g (1 lb) boneless chicken breasts cut into strips (4)
  • 1 lemon
  • pepper
  • small head broccoli
  • 340g (12 oz) carrots (6–8 medium)
  • 2 tbsp olive oil
  • 60ml (2 fl oz) water (¼ cup)
  • 2 tbsp clarified butter*
  • 2 spring onions/green onions cut into 2.5cm/1 inch pieces
  • 1 tsp cornflour/cornstarch
  • 1 tsp water
  • 4 tbsp soy sauce

  • * To clarify butter, melt in a saucepan over a low heat. Skim off the clear liquid from the sediment that collects in the bottom. Discard sediment.

  • To serve
  • rice

  • Equipment
  • Large sauté pan with lid


  1. Method
  2. Place the chicken strips in a non-metallic bowl. Finely cut the rind from a quarter of the lemon and put to one side. Squeeze the juice from the whole lemon (this should produce 3 tablespoons). Pour the lemon juice over the chicken and season with pepper. Refrigerate, covered, for at least 1 hour.

  3. Cut or break the broccoli into small florets. Cut the carrots into 8cm (3 inch) batons.

  4. Heat the oil over a high heat and add the broccoli florets and carrots. Stir-fry for 1 minute.

  5. Add the water, then cover and reduce the heat to medium. Steam for 5 minutes until the vegetables are tender-crisp.

  6. Make a well in the centre of the vegetables and add the butter, lemon rind, and onions.

  7. Drain the chicken, reserving the marinade, and add to the pan. Stir-fry for 6 minutes or until the chicken is cooked through.

  8. Combine the cornflour/cornstarch and water until smooth. Add to the pan along with the reserved lemon marinade and let it bubble for 1 minute until thickened.

  9. Stir in the soy sauce and toss to coat.

  10. Serve over a bed of rice.

Updated: August 30, 2017

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

 

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

 

Mediterranean Lamb Cutlets with Potatoes Dauphinoise
Prepares: 4 servings
 
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400g tin cherry tomatoes (small can)
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

  • For the potatoes dauphinoise
  • 800g (1 lb 12 oz) potatoes (5 medium)
  • 240ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240ml (8 fl oz) double cream/whipping cream or heavy cream (1 cup)
  • salt and freshly ground black pepper
  • whole nutmeg


  1. Method
  2. For the potatoes dauphinoise
  3. Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  4. Bring the milk to the boil in a sauté pan with the garlic.

  5. Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  6. Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  7. Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  8. They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. They will need to cook for the same length of time as the potatoes and so they go into the oven together.

  9. For the ratatouille and lamb cutlets
  10. Preheat the oven to 190°C (375°F) gas 5.

  11. Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  12. Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  13. Tip into the roasting tin and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  14. Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  15. Season the cutlets and spread the garlic over them. Then, over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  16. While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  17. Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

  18. To serve
  19. Divide the vegetables between four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.

 

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry

 

Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.

 

Pork and Noodle Stir Fry
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450g (1 lb) pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger, grated or ginger purée
  • 225g (8 oz) carrots
  • 170g (6 oz) frozen French beans/whole beans
  • 2 sheets medium egg noodles (140g) (5 oz) (1¾ cups)
  • 2 tsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300ml (10 fl oz) orange juice (1¼ cups)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander, chopped

  • Equipment
  • Large frying pan/skillet, sauté pan or wok


  1. Method
  2. Prepare everything first as this dish doesn’t take long to cook. Slice the pork thinly. Peel and crush the garlic clove. Peel, wash and cut the carrots into 5cm (2 inch) lengths and 0.5cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  3. Now everything is prepared and you are ready to start cooking.

  4. Cook the noodles according to the directions on the packet and then drain.

  5. Heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  6. Add the garlic, ginger, carrots and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  7. Meanwhile, whisk together the cornflour/cornstarch, soy sauce, orange juice, and honey. Once the vegetables have finished cooking, pour in the liquid and stir until it starts to thicken, 1–2 minutes.

  8. Stir through the drained noodles and spring/green onions.

  9. Then sprinkle the coriander over the top and serve.

 

Poached Salmon with a Herb Sauce

Poached Salmon with a Herb Sauce

 

For that added special touch, this lovely creamy herb sauce of parsley, chives and tarragon covers these simply cooked poached salmon fillets.

 

Poached Salmon with a Herb Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 salmon fillets
  • 1 lemon
  • 1 bay leaf
  • a few peppercorns
  • 1 tbsp tarragon vinegar
  • 3 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 170g (6 oz) butter, cut into small cubes (¾ cup, or ½ sticks)
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped
  • salt and freshly ground pepper

  • To serve
  • baby potatoes and green beans

  • Equipment
  • large shallow frying pan/skillet with lid


  1. Method
  2. Lay the salmon fillets side by side in the shallow pan/skillet along with the bay leaf and peppercorns. Cut four slices from the lemon and add them to the pan. Cover with cold water and add the lid. Bring to the boil then remove from the heat and leave for 5 minutes to finish cooking the salmon.

  3. Meanwhile, squeeze 1 tablespoon juice from the rest of the lemon and add to a small pan along with the vinegar. Bring to the boil then let it bubble rapidly over a medium heat until it has reduced by half. Put to one side to cool a little, while bringing a little water to a gentle simmer in another pan.

  4. Whisk together the egg yolks in a bowl that will fit over the pan of simmering water and then add the cooled vinegar and lemon juice. Place the bowl over the pan and add the butter, one cube at a time, whisking until it has melted. Continue whisking until all the butter has been added and the sauce has thickened.

  5. Remove the bowl immediately from the heat and stir in the herbs, and season.

  6. Using a fish slice, drain the salmon fillets then pour over the sauce.

 

Neapolitan Pork Fillets

Neapolitan Pork Fillets

 

Pork fillets cooked in wine and flavoured with oregano, then covered with mozzarella cheese and a dollop of thick passata sauce.

 

Neapolitan Pork Fillets
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Marinading time: 1 hour
  • Cooking time: 20 minutes

  • Ingredients
  • 450g (1lb) pork tenderloin/fillet
  • 3 fresh oregano sprigs
  • 150ml (5 fl oz) red wine (⅔ cup)
  • 300ml (10 fl oz) passata (1¼ cups)
  • 4 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp flour
  • 28g (1 oz) butter (⅛ cup, or ¼ stick)
  • 4 tbsp chicken stock
  • salt and pepper
  • 115g (4 oz) mozzarella cheese, cut into four thick slices
  • 2 tsp dried oregano
  • ½ red pepper, sliced thinly
  • ½ yellow pepper, sliced thinly
  • ½ orange pepper, sliced thinly

  • To serve
  • Pasta (fettuccini works well)


  1. Method
  2. Cut the pork into four and then flatten a little by placing each piece between cling film/wrap and bashing with a rolling pin. Place the fillets side by side in a dish, season and add the sprigs of oregano and crushed garlic. Pour over the wine, cover and marinade for one hour.

  3. Preheat the oven to 200°C (400°F) gas 6.

  4. Spread the flour on a plate. Remove the fillets from the marinade, reserving the marinade. Dry them on kitchen paper and then coat both sides in the flour.

  5. Heat 2 tablespoons of the olive oil with the butter in a large frying pan/skillet over a moderate heat. The butter will begin to foam and when this almost stops, add the pork fillets and sear on both sides, about 2–4 minutes. Strain the reserved marinade and add to the pan/skillet let it bubble for 30 seconds, then add the stock and season. Bring to the boil, reduce the heat to a low setting, cover and cook for 10 minutes.

  6. Bring a kettle of water to the boil for the pasta and cook the pasta according to the directions on the packet.

  7. Meanwhile, pour the passata into a saucepan over a moderate heat. Stir in 1 tablespoon of the olive oil, season and let bubble, uncovered, to reduce to a thick sauce, about 5 minutes.

  8. Next mix the peppers in a bowl, pour over 1 tablespoon of olive oil and stir to coat. Tip into a large pan and sauté until soft.

  9. Once the pork is cooked through, remove to an ovenproof dish. Add 1 tablespoon water to the frying pan, stir and then reduce the liquid to 3–4 tablespoons. Spoon over the pork. Cover each fillet with a slice of mozzarella and then add a large spoonful of the passata sauce in the middle of the slice. Sprinkle over the oregano. Heat in the oven until the cheese just starts to melt, about 5 minutes.

  10. Serve with the peppers and a pasta.

Updated: August 2, 2017

Gratin of Sole with Broccoli

Gratin of Sole with Broccoli

 

A tasty way of serving fish that is quick to prepare and just right for a summer supper. A thick fillet of sole is grilled/broiled smothered in tiny broccoli florets and a cheesy sauce until the sauce is bubbling and golden.

 

Gratin of Sole with Broccoli
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 170g (6 oz) broccoli florets (a medium head of broccoli)
  • 40g (1½ oz) butter (3 tbsp or ⅜ stick)
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 300ml (10 fl oz) milk (1¼ cups)
  • 115g (4 oz) cheese, grated (1 cup)
  • 4 large sole fillets (each weighing about 170g (6 oz)
  • salt and pepper
  • 1 tbsp lemon juice
  • butter for greasing
  • 28g (1 oz) Parmesan, grated
  • cayenne pepper

  • Serving suggestion
  • Baby new potatoes

  • Equipment
  • A vegetable steamer
  • A large baking tray/sheet


  1. Method
  2. Preheat the grill/broiler to high.

  3. Cut the broccoli florets from the head of the broccoli and then trim and discard the stems. Separate into 1cm (½ inch) chunks and then steam for about 2 minutes until just tender. Remove the steamer from the pan and set to one side.

  4. Heat the milk in the microwave for 1 minute to warm it through. Melt the butter in a small pan then add the flour and stir until smooth. Let this cook gently at a low heat for about 2 minutes until it starts to bubble. Then remove from the heat and gradually add the milk, stirring continuously until there is a smooth sauce. Return to the heat and bring the sauce to the boil, stirring continuously, until it has thickened. Now remove from the heat and stir the cheese into the sauce to melt it. (Just use the heat of the sauce to melt the cheese. Don’t put the pan over heat on the stove as this will make the cheese go oily.) Set to one side.

  5. Season the fish with the salt and pepper and then sprinkle over the lemon juice.

  6. Grease the baking tray/sheet and place under the grill/broiler for 1 minute to heat up.

  7. Now lay the fish on the tray/sheet in a single layer. They will sizzle as they touch the hot baking tray/sheet.

  8. With the grill/broiler rack 7.5cm (3 inches) from the heat, cook the fish for just 3 minutes and then remove.

  9. Spoon the broccoli evenly over the fish and then, using a large palette knife, spread the cheese sauce over the broccoli. Finally sprinkle over the grated Parmesan. Then return the baking tray/sheet to the grill/broiler and cook for a further 4 minutes or until the sauce is bubbling and beginning to turn golden.

  10. Sprinkle a pinch of cayenne pepper over each piece of fish and serve immediately.

 

Steak in Red Wine Sauce

Steak in Red Wine Sauce

 

Tender marinated steak is served with a lovely red wine sauce. This is very easy to prepare; the sauce adding that little bit extra when enjoying a steak.

 

Steak in Red Wine Sauce
Prepares: 4 servings
 
  • Preparation time: about 20 minutes
  • Marinading time: at least 6 hours or overnight
  • Cooking time: 10 minutes

  • Ingredients
  • 4 sirloin steaks or other good quality steak
  • 300ml (10 fl oz) red wine (1¼ cups)
  • 2 tbsp olive oil, plus extra for brushing
  • salt and pepper
  • 2 shallots, finely chopped
  • 4 cloves garlic, sliced
  • 3 bay leaves
  • 1 tbsp redcurrant jelly
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)

  • Serving suggestion
  • Thin French fries, mushrooms, tomatoes and lettuce leaves


  1. Method
  2. With tip of a knife, lightly score each steak to allow the marinade to seep into the steak.

  3. Prepare the marinade by whisking the red wine, olive oil and pepper together.

  4. Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.

  5. Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.

  6. Brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide, allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.

  7. Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.

  8. Serve the steaks with the sauce poured over.

 

Haddock with a Parsley-Cheese Sauce

Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1lb 10 oz) haddock
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 5 tbsp parsley, chopped
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (3 tbsp)
  • 55g (2 oz) mature Cheddar cheese, grated (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • Equipment
  • A large lidded frying pan/skillet and a shallow flameproof dish.


  1. Method
  2. Slice half the lemon and juice the other half.

  3. Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.

  4. Preheat the grill/broiler to high.

  5. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.

  6. Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.

  7. While the fish is under the grill/broiler, shell the eggs and chop.

  8. Once the fish is ready, garnish with the chopped egg.

 

Coated Chicken with Peppers

Coated Chicken with Peppers

 

A chicken dish that can be barbecued or popped under the grill/broiler for just 10 minutes.

Chicken fillets are coated with oregano, garlic and sundried tomato in olive oil that makes it super tasty. Just serve with a green salad and crusty rolls.

 

Coated Chicken with Peppers
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the chicken and peppers
  • 4 boneless chicken breasts, skinned
  • 2 garlic cloves, finely chopped
  • 55g (2 oz) sundried tomato paste (¼ cup)
  • 2 tsp olive oil
  • 2 tsp fresh oregano leaves, chopped
  • salt and freshly ground black pepper
  • 2 Romano peppers /long red peppers or shepherd peppers

  • For the salad dressing
  • 115g (4 oz) Mary Berry’s Special Mustard Dressing/Walden Farms Honey Dijon Dressing (⅓ cup)
  • 1½ tsp clear/runny honey
  • 1 small orange, juice only

  • To serve
  • A green salad and crusty rolls


  1. Method
  2. Preheat the barbecue or grill/broiler.

  3. Slice each chicken fillet in half to make 2 thinner fillets.

  4. Stir together the garlic, tomato paste, olive oil, oregano and seasoning. Spread over both sides of the chicken.

  5. Halve the peppers lengthways, de-seed and then cut into thin strips.

  6. Whisk together the dressing with the honey and orange juice. and stir through the salad.
  7. Barbecue or grill/broil the chicken for 5 minutes on each side until they are cooked through.

  8. After the first 5 minutes of cooking the chicken, add the pepper strips to the barbecue or grill/broiler and cook for about 5 minutes, turning them a couple of times. They should be just soft but not blackened.

  9. Divide the peppers between 4 plates, top with 2 pieces of chicken and serve with the salad, and crusty rolls on the side.

Updated: July 9, 2017