THE OCEAN COOKBOOK 2022
Fish for tonight, and for tomorrow
Haddock with Fennel, Lemon and Black Olives
This simple and elegant dish is not just utterly delicious and one of the cookbook’s standout recipes, it is also highly adaptable – so if you can’t get certified haddock, you can still enjoy it with any other MSC white fish such as cod or hake.
Andrew Bremner
Scottish Fisheries Sustainable Accreditation Group (SFSAG) Rockall haddock, Scotland
Andrew Bremner
Scottish Fisheries Sustainable Accreditation Group (SFSAG) Rockall haddock, Scotland
"I want to be doing this for 30 to 40 years. we are only taking out a safe level. We are not scratching the surface of what is there"
LET'S COOK...
ReCIPe by chef Mitch Tonks
Restaurateur, Chef, food author and MSC UK Ambassador
"When you choose fish with the blue MSC ecolabel on, you can be absolutely sure where it has come from. making a sustainable choice means that we have fish for the future, and we all want that – right?"
INGREDIENTS
Serves: 2
The seafood
360g MSC certified haddock* fillets
*Or any other MSC white fish e.g. hake or cod
THE REST:
3
small fennel bulbs (or one large bulb) trimmed and cut into wedges
1/2 onion (finely sliced)
2 cloves of garlic (peeled and sliced)
1 handful of black olives
1 dash of Pastis (e.g. Pernod) (optional)
1 glass of white wine or sherry
1 tbsp of fresh dill (finely chopped)
50g salted butter (cubed)
1/2 lemon
Olive oil
Salt & pepper
EMAIL THIS RECIPE
1
STEP ONE
Preheat the oven to 200 ºC (or 180 ºC fan) / 392 ºF.
Heat a frying pan (that can be covered and put in the oven), add some olive oil and gently fry the fennel until it starts to turn golden.
2
STEP TWO
Add the Pernod (optional), boil for minute, then add the wine, sliced onion and garlic, allow the alcohol to boil off for a minute, then cover and turn to a simmer, keep cooking until the fennel is tender, add a little water if you need to help it along.
When the fennel is soft and giving, place the fish on top and add the olives, cover and place in the pre-heated oven.
3
STEP THREE
Cook for 6-8 minutes in the oven until the haddock is just cooked. Then using a fish slice lift the fish out with the fennel underneath and plate up. Using a spoon gently peel off the skin of the haddock.
4
STEP FOUR
Place the pan back on the stove top and add the butter, bring to a boil until the sauce is buttery and thickened, then add the dill and lemon juice to taste.
ET VOILA!
Spoon the sauce over the fish and fennel and serve (with some boiled new potatoes or frites if you wish).
FISHING FOR IDEAS?
Cook more sustainable recipes from around the world…
Shopping for seafood? Remember to look out for the blue MSC ecolabel.
THE RIGHT CHOICE TODAY...
HELPS PROTECT TOMORROW
THE RIGHT CHOICE TODAY...
HELPS PROTECT TOMORROW
© Food photography by @davidloftus
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