Recipes

Home Recipe Steamed Haddock with Carrots and Leeks

Steamed Haddock with Carrots and Leeks

By steaming the fish in this way, you end up with a delicious sauce to serve with it.
  • 4 people
  • 1o minutes
Steamed Haddock with Carrots and Leeks

  • 4 haddock fillets, about 150g each
  • 2 tablesp. lemon juice
  • 2 tablesp. olive oil
  • 4 tablesp. water
  • 1 garlic clove, finely chopped
  • 1 carrot, peeled and sliced into thin strips
  • 1 red pepper, sliced into thin strips
  • 1 leek, cleaned and sliced into thin strips
  • Salt and freshly-ground black pepper
  • 2 tablesp. flat-leaf parsley, finely chopped

  • Place the lemon juice, olive oil, water, garlic, carrot, pepper and leek in a large frying pan.
  • Season with salt and pepper and bring to the boil. Lower the heat to a simmer and lay the fish fillets close together on top of the vegetables.
  • Cover with a piece of baking parchment, then with a lid or a tray and cook for 6-7 minutes until the fish is cooked – the flesh should be flaking.
  • Using a fish slice, gently transfer the fish and the vegetables to warmed serving plates.
  • Spoon the cooking liquid over the fish.

Serving Suggestions

  • Garnish with some chopped parsley. This is delicious served with some boiled new potatoes and sautéed spinach.