You can substitute butter bean mash for regular mash and haddock for cheaper pollack if you like.
Ingredients
- 2 x 180g skinless haddock fillets
- 2 slices prosciutto
- 3 ready-roasted tomatoes (from a jar)
- 1 tbsp fresh pesto
- 1 tbsp olive oil
- 400g can butter beans
- 2 tsp ready-chopped garlic (from a jar) or 2 garlic cloves
- 100ml vegetable stock
- 1 tbsp olive oil
- fresh basil leaves
Method
- 1. Season 2 x 180g skinless haddock fillets with black pepper. Lay out 2 slices prosciutto on a work surface, top with 3 ready-roasted tomatoes (from a jar), then a haddock fillet and spread the top of the fish with 1 tbsp fresh pesto. Wrap the prosciutto around the fish. Repeat to make 2 fish parcels.
- 2. Heat 1 tbsp olive oil in a large frying pan and cook the parcels for 2-3 minutes each side, until the fish is opaque and cooked through. Meanwhile, drain and rinse a 400g can butter beans, pop in a small pan with 2 tsp ready-chopped garlic (from a jar) or 2 garlic cloves, chopped, and 100ml vegetable stock.
- 3. Bubble over a medium heat for 5 minutes, then blitz in a food processor with 1 tbsp olive oil. Season and spoon between plates. Place the haddock on top and finish with a drizzle of fresh pesto. Serve with a handful fresh basil leaves.