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Herb Crusted Haddock With Creamy Black Olive Mash

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 8-10 mins
  • Difficulty: Very Easy
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Herb Crusted Haddock With Creamy Black Olive Mash

It’s hard to beat a succulent fillet of fresh haddock, but add to it a herb crust and black olive infused mash and you have a sumptuous combination that will put a smile on your face.


  • 4 x 200g pieces thick haddock, skin on, no bones
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, cold
  • salt and pepper
  • For the Crust
  • 4 tbsp chopped herbs (parsley, basil, chives, coriander)
  • 2 tbsp finely grated fresh parmesan cheese
  • 4 tbsp breadcrumbs (Panko are perfect)
  • Pinch ground cumin
  • Salt and pepper
  • ½ egg white, lightly beaten (optional)
  • For the Mash
  • 500g hot creamy mashed potato
  • 100g very finely chopped black olives
  • 1 small onion, finely chopped and softened for 5 minutes in a little butter
  • 300g kale, lightly boiled and sautéed in a little butter

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  • Pre heat a grill to medium setting.
  • Mix the herbs, cheese, breadcrumbs, cumin and salt together well.
  • Brush the top of the fish with a little beaten egg white (this helps the crust to stay in place) and season well, then pack on the crust, pressing down slightly.
  • Heat an ovenproof frying pan, and then add the oil and cold butter.
  • Once the oil and butter are bubbling, carefully lay the fish in skin side down.
  • Cook gently for 2-3 minutes, then transfer under the grill and cook for a further 4-5 minutes nice and gently, so evenly brown and just cooked through.
  • Remove keep warm and rest for 5 minutes.
  • Place the olives into the mash along with the onion and salt and pepper, really mix together well.
  • Serve the fish next to the black olive mash with a little sautéed kale.
  • Pour over any cooking juices from the pan.
  • I sometimes sprinkle over the fish a little candied lemon to offset the black olive mash.

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