Stilton and herb-crusted haddock
By Brian Turner
From Ready Steady Cook
Ingredients
- 175g/6oz fillet haddock
- 1 tsp Dijon mustard
- 50g/1戮oz fresh breadcrumbs
- 25g/1oz Stilton
- handful fresh parsley, chopped
- 75驳/2陆辞锄 butter
- 1 tbsp chopped fresh dill
- 陆 lemon, juice only
- salt and freshly ground black pepper
- lemon wedges, to garnish
Method
Preheat oven to 200C/400F/Gas 6.
Place the haddock fillet onto a baking sheet and spread the mustard over the fish.
In a mini food processor, blend together the breadcrumbs, Stilton, parsley and 15g/陆oz of butter and press onto the fish.
Transfer the baking sheet to the oven and cook for 8-10 minutes, or until golden-brown and cooked through.
Place the rest of the butter, along with the dill and lemon juice into a small saucepan and heat over a low heat until the butter has melted, then season well with salt and freshly ground black pepper.
To serve, place the fish onto a serving plate, with lemon wedges alongside, and pour the sauce over the fish.
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