Parmesan Haddock with Fresh Tomatoes and Basil
Parmesan Haddock with Fresh Tomatoes and Basil
Having lived in Spain for many years there is little one can’t get in the form of ingredients. Some things are exactly the same as one was used to in the UK, some are as near as makes no difference.
However, the one thing I have never been able to source here is good old Haddock, all the other fish I purchased in the UK are available, plus quite a few that on arrival in Granada I had never heard of. When my late wife and I came here we didn’t come to retire, we came to work and having had a couple very successful bakeries in England we thought it would be a good idea to have a change. After much deliberation we settled on a guest house offering cookery courses, but all that’s for another day.
Back to this recipe, no Haddock, so the next best to that here is Hake (Merluza) it’s a nice firm white fish which is easy to fillet and skin, but as well as a host of fishmongers, the supermarkets have beautiful fish counters with more choice in one day than I ever saw in a whole week back in the UK. Plus nothing is too much trouble for the staff, they’ll even stand and take the bones out of a kilo of sardines without batting an eyelid. I have to say, it’s so nice to see people enjoying their job for a change.
So, do please give this recipe a go, it’s so simple you can have it on the table in less than 20 minutes. If you do try it, please drop a comment in the box at the bottom of the page. Enjoy ….
Parmesan Haddock with Fresh Tomatoes and Basil
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Ingredients
- 2 tbsp. olive oil divided
- 180 g haddock fillets or Use any fresh white firm fish in Spain I use either Merluza (hake) or Bacalao (cod)
- 100 g Parmesan cheese freshly grated
- 4 tomatoes medium t, seeded and diced
- 40 g fresh basil leaves thinly sliced
- Optional:
- Sea salt and black pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat your grill and line a large, rimmed baking sheet with a piece of aluminum foil.
- Arrange fish filets on the baking sheet and brush with a tablespoon of olive oil before sprinkling with the Parmesan cheese. Lightly season each filet with salt and black pepper, if desired.
- Grill for 6-8 minutes or just until the fish is golden brown on top and flakes easily with a fork. Remove from grill and set aside. You can cook this in the oven of you wish, it needs to be set 200ºc
- While the fish grills, toss the tomatoes and basil in the remaining olive oil and season with salt and black pepper, as desired. Set aside.
- Transfer fish to individual serving plates and top each fillet with an equal portion of the tomato-basil mixture before serving. Enjoy!
Category: Cuisine, Fish, Main Courses, Meals for 1 or 2, Mediterranean, Recipes
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That sounds wonderful Cathy, thanks fir the feedback and also fir the 5 star rating too.
One of my favourite Fish Recipes. Made it many times now.
Love the cheesy flavour, so different.
I usually serve them with Grilled Skewers of Red Peppers, Onion, Mushroom and Sweetcorn and lots of melted butter.
Hi Lisca,
I actually like the fish cut into steaks like yours, but it’s the flavour that couns. Thanks very much for the feedback and for sharing the photo.
We had this today and it was absolutely delicious! I would never think to combine cheese with fish but it complements it so well.
my fish monger cut the merluza differently so I grilled them sideways. Next time ( I can’t wait) I will ask her to cut two thick ‘steaks’ and skin the fish for me.
I add a photo ( not very well presented, but it was really tasty)
Thank you for another yummy dish.