Once upon a time, the only vegetables available in Iceland were cucumbers and tomatoes. Coincidentally, tomatoes go great with fish. Don’t believe us? Then try this dish. We challenge you.
Ingredients - 4 servings
4 fillets of wild Icelandic haddock (6 oz each)
3 tbsp extra virgin oliveoil
8 oz cherry tomatoes, cutin half
8 scallions, chopped
1 tbsp granulated sugar
A splash of white wine vinegar
A few sprigs of thyme,leaves only
A small handful of freshcoriander, chopped
Salt and freshly-groundblack pepper
Season the haddock with salt and pepper. Put 2 tablespoons of olive oil in a frying pan and heat gently. Add the fish to the pan, skin side down. Fry for 3-4 minutes, until the skin is golden and crisp and the fish is cooked two-thirds of the way through.Turn the fish over and cook the flesh side for another 2-3 minutes until just flaking. Place on a plate lined with kitchen paper to drain; keep warm.
Add the remaining olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugarand a splash of the vinegar. Cook over a high heat for a minute or two until the tomatoes are a little soft but still retain their shape. Season the tomatoes and add in the thyme.
Divide between 4 warm plates. Put the haddock fillets on top, skin side up and serve immediately with steamed potatoes and buttered courgettes or some nice bread to mop up the juices. Garnish with coriander.
Heat oil in a large pan at medium-high heat. Add chorizo and fry for about 1 minute. Add potatoes and fry, stirring occasionally until potatoes start to brown. Cover and reduce heat to medium and cook until potatoes are tender.
Add the mushrooms, season with salt and pepper and stir. Cover and cook until potatoes are golden and mushrooms are tender. Add the parsley. Set aside.
Preheat oven to 320°F. Make the butter mixture. In a bowl, mix shallots, parsley, chives, capers, thyme and lemon zest into the butter.
Heat a roasting pan to medium high heat and add 1 to 2 tablespoons of oil. Place char fillets in the pan, skin side down. Brush the fillets with the butter mixture and then add the rest to the pan. Season with salt and pepper to taste.
Toast in the oven for about 10 minutes or until fillets are brown and come easily apart.
Serve fillets skin side up, with potatoes and pan juices drizzled over.