Recipes and images extracted from The Quick After Work Cookbook by Dairy Diary, dairydiary.co.uk
Top tip: If using thick asparagus stems, slice in half lengthways to ensure even cooking.
Oaty cheese and chive-crusted smoked haddock with asparagus
This delicious oaty cheese and chive-crusted smoked haddock dish is made for warm summer evenings
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Published: May 19, 2025 at 10:02 am
Ingredients
- 2 tbsp Oatmeal
- 12 Asparagas spears trimmed
- 1 tsp Olive oil
- Freshly ground black pepper
- 2 (150g/5.2oz) Smoked haddock fillets
- 3 tbsp Grated parmesan
- 2 tbsp Chopped chives
- 15g/0.5oz Butter
- New potatoes to serve
- 175g/6.17oz Cherry tomatoes on the vine
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with baking paper.
Step 2
Heat a small frying pan. Toast the oatmeal for 2-3 minutes, stirring, until lightly browned. Turn out onto a plate and leave to cool for 5 minutes.
Step 3
Arrange the asparagus on the baking tray, brush lightly with olive oil and season. Rinse the fish and pat dry. Lay on top of the asparagus. Mix the cheese and chives with the toasted oatmeal and spoon on top of the fish. Melt the butter and drizzle over. Bake for 10 minutes.
Step 4
Boil the new potatoes until tender, drain.
Step 5
After the fish has been baking for 10 minutes, add the tomatoes on the vine to the tray and continue to cook for 8-10 minutes. Serve with the boiled new potatoes.
