Name: Lemony haddock salad
Total time: 1200 s
Yield: 4
Ingredients: 2 pack haddock fillet; 200 gram Tenderstem broccoli; 30 gram pitted black olives; 30 gram capers; 1 lemon; 1 handful flat leaf parsley; 4 egg; 80 gram watercress

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6. Cut 4 large pieces of baking paper into rough 40cm squares.

Step 2

Add a haddock fillet (2 packs) to each square, followed by the broccoli (200 g) , olives (30 g) and capers (30 g) . Top with the lemon slices and juice (1) and half the parsley (1/2 handful) . Season with salt and pepper, then fold the baking paper tightly to create sealed parcels. Place onto a baking sheet and bake for around 10 minutes, until the fish begins to flake easily and the broccoli is tender.

Step 3

Meanwhile, bring a saucepan of water to the boil. Reduce the heat to a simmer and add the eggs (4) . Cook for 7 minutes, then place into a bowl of cold water, peel and cut in half.

Step 4

Divide the watercress (80 g) between 4 serving bowls and top each with the haddock, broccoli and eggs. Dress each with the cooking liquid from the fish, an extra drizzle of olive oil, remaining parsley (1/2 handful) and a wedge of lemon.

Lemony haddock salad

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