Recipes

Ingredients

• 4 haddock fillets, approx. 150 g or ⅓ lb
• 20 cherry tomatoes
• 50 ml (¼ cup) olive oil
• 2 zucchini
• 60 g (1 ¾ oz.) butter
• 1 sprig of rosemary, chopped
• 1 lime
• 1 clove of garli
• Oregano
• Mint leaves
• Capers
• Salt and pepper to taste

Preparation

• Cut the stems off the tomatoes and sprinkle with oregano and salt, add a drizzle of olive oil.
• Put in oven at 180°C (350°F) for 5 minutes.
• Thinly slice the zucchini lengthwise and pan-fry in olive oil.
• Roll the zucchini slices and top each one with a mint leaf. Keep hot.
• In a frying pan, melt the butter, add the chopped rosemary, zest from half a lime, garlic and capers. Salt and pepper. Cook the fish, flesh side down, for 2 minutes, then flip and cook for another 3 minutes.
• Plate the fish on a hot dish with 5 cherry tomatoes and the zucchini roll-ups. Top with the zest from the other half of the lime and capers.