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Nadiya Hussain’s Marmalade Haddock

Nadiya Hussain's recipe for Marmalade Haddock makes a delicious and easy midweek dinner, with a winning flavour combination that will soon become a family favourite.

From the book

Nadiya Hussain

Introduction

I love fish, mostly when it is teamed up with citrus, and this is my take on that combination using marmalade,which most of us have knocking about the house. It’s fresh and zingy and although it sounds unusual, it tastes good. You can use fresh new potatoes instead if you prefer – they should take the same amount of time to cook as the tinned variety.

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Ingredients

2 x 550g tins new potatoes, drained and halved
3 sun-dried tomatoes (the antipasti kind, in oil), snipped into strips
1 tbsp oil from the jar of sun-dried tomatoes
A drizzle (about 1 tbsp) balsamic vinegar
A pinch salt
4 haddock fillets
For the topping:
6 tbsp marmalade
1 tsp salt
2 tsp garlic paste
2 tsp chilli flakes
4 tbsp dried dill
60g panko breadcrumbs

Essential kit

You will need: a food processor.

Method

Preheat the oven to 220°C/fan 200°C.

Put the halved potatoes into a large roasting dish, along with the tomatoes, oil, balsamic and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through.

To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and whiz everything together. Take half the mixture and spread it all over the fish. Put the rest of the topping into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken.

Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, until the fish is cooked and the topping is crunchy.

Freeze any leftovers in a tub.

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From the book: Time To Eat

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