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Creamy haddock bake with pesto dressed greens

Creamy haddock bake with pesto dressed greens

Creamy haddock bake with pesto dressed greens

Recipe by Clem Pedro

2T olive oil
2 stalks of leeks, thinly sliced and washed, very very well
3 cups Clover Nolac,
2 bay leaves
2 cloves garlic, smashed
About 800g smoked haddock, fresh or frozen
Salt and freshly ground black pepper
500g sweet potatoes, whole
4T finely chopped parsley
3T finely diced chives
Salt and freshly ground black pepper

For the pesto sauce dressing:
3T basil pesto
1 lemon, zested and juiced
4T roughly chopped parsley
3T finelydiced chives
300g greens, blanched
150g baby spinach
100g wild rocket
125g tenderstem broccoli stems

Heat the oil over a medium heat and add the leeks to slowly soften. Once lightly browned, add the milk along with the bay leaves and garlic. Add the haddock and bring to a gentle simmer. Turn the fish over and gently remove the skin. Discard the garlic and bay leaves.
Spoon out about 1/2 cup of the liquid before breaking the fish into chunks in the sauce. Season lightly with salt and freshly ground black pepper.
Place the sweet potatoes in the microwave to cook until soft and tender. Mix with the reserved haddock and milk liquid as well as the parsley and chives. Season lightly before mashing.
Add the haddock filling along with the sauce to a baking dish. Top with the mashed potatoes before placing in an oven preheated to 180C. Allow the dish to bake for 30 minutes or until it begins to bubble.

For the greens:
Combine the veggies with the pesto dressing and toss to combine well.
Serve the bake with the green salad. The bake can with er be served hot out the oven or closer to room temperature making it perfect for summer.

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