Roasted Haddock With a Herby Crumb

Servings: 2

Ingredients:

  • 100g (3½oz) bulgur wheat
  • 1 small red onion, sliced in wedges
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 4 sprigs rosemary
  • 30g (1oz) pecan nuts
  • 1 garlic clove
  • 2 unsmoked haddock loins (about 180g/6¼oz in total)
  • chunky hummus (see p.96), to serve
  • 4 ripe medium tomatoes, chopped
  • handful of basil leaves, shredded, plus extra to garnish
  • handful of mint leaves, shredded
  • juice and zest of 1 orange
  • freshly ground black pepper

Instructions:

  1. Preheat the oven to 200°C (400°F/Gas 6). Put the bulgur wheat into a pan over a high heat with 250ml (9fl oz) water. Bring to the boil, reduce to a simmer, and cook for 20 minutes until soft.
  2. Put the onion and peppers on a roasting tray. Drizzle them with the oil, season with paprika, and toss well. Tuck 2 rosemary sprigs in among the onion and peppers, and transfer the tray to the oven for 20 minutes until the vegetables are soft.
  3. Meanwhile, put the nuts, garlic, and the leaves from the other sprigs of rosemary into a small food processor. Blend for a minute, so that the mixture is a rough crumb. Place the haddock loins on a board and use spoonfuls of the nut mix to top the fish, pressing the crumb down well.
  4. Take the tray out of the oven and carefully place the haddock fillets on top of the vegetables. Return to the oven for a further 8–10 minutes until the fish is cooked and its flesh is opaque.
  5. For the dressing, combine the chopped tomatoes (including the juice and seeds) with the basil, mint, orange juice, orange zest, and plenty of black pepper.
  6. When the bulgur wheat is cooked, drain any excess water and return it to the pan. Pour over the dressing and stir it in well. Serve the fish, paprika vegetables (removing the rosemary sprigs), and bulgur wheat with a spoonful of home-made chunky hummus.