Haddock in basil oil with green beans and roasted tomatoes

We had some ingredients (particularly basil) to use up so I thought I would have a crack at making a quick and simple dish on my own, based on some other recipes I’d tried previously.

I decided to chop some basil up and add some olive oil, to create a marinade for the fish, and I also used what was left to roast the tomatoes in. basil goes well with tomatoes, and it also went well with the fish, too! The below recipe serves two people.

Ingredients

  • Two boneless, skinless haddock fillets
  • Generous handful of cherry tomatoes
  • Two handfuls of runner beans
  • One large handful of basil (chopped)
  • Two tablespoons of olive oil
  • Salt and pepper to season

 

 

Method

  • In a chopper, or by hand, finely chop the basil and place in a bowl with the oil. Reserve a small amount of this to drizzle on your tomatoes.
  • Gently mix the fish fillets in the large bowl of oil, and leave in the fridge for half an hour.
  • When ready to cook, boil the kettle and pre-heat the oven to 180c fan.
  • Put the tomatoes in an oven proof dish, drizzle with basil oil and a sprinkle of salt. These will need 10 minutes in the oven.
  • Put a frying pan on, and add the fish, while bringing a saucepan of the kettle water to boil.
  • When boiling, add some salt and your beans for a few minutes.
  • When the fish has cooked, allow to rest on a warm plate before finishing off the beans in the pan for a few minutes with a sprinkle of sea salt.
  • Plate up with the haddock on top of the beans alongside the tomatoes.
  • Healthy and simple!
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Novice tomato and parmesan scrambled eggs with basil

I love scrambled eggs on the weekend, and this recipe is a nice (if not perfectly healthy) way to liven them up!

Ingredients

  • Two free range eggs
  • Knob of butter
  • One tomato (diced)
  • 30g grated parmesan
  • Slice of bread
  • salt
  • pepper

Cost

Really depends if you have the cheese in doors already, but definitely not more than a few quid.

Method

  • Add the butter to a medium/low heat and when melted and hot, add the tomatoes for around a minute
  • Next crack in the two eggs and mix it all up
  • Next add a tablespoon of the parmesan and stir in
  • When the eggs are just about ready, season them before adding them to your toast
  • Top with the rest of the parmesan and some fresh basil leaves