02 January 2013,02:31 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Preheat the oven to 180°C/ 350°F/Gas Mark 4.
  • Olive and Breadcrumb Mixture: Place the black olives in a small bowl with the breadcrumbs and add the chopped tarragon.
  • Add in the garlic, chopped spring onions and the olive oil. Mix together.
  • Place the fillets on a lightly oiled baking sheet.
  • Place spoonful of the olive and breadcrumb mixture on top of each fillet and press the mixture down lightly and evenly over the top of the fish.
  • Bake the fish in the preheated oven for about 20-22 minutes or until the fish is cooked thoroughly and the topping is golden brown.
  • Serve piping hot with the freshly cooked carrots and beans.


  • 750 grams thick skinless haddock fillets, cleaned and pat dry
  • 100 grams  fresh white breadcrumbs
  • 3 teaspoon olive oil
  • 1 tablespoon freshly chopped tarragon
  • 1 garlic clove, peeled and crushed
  • 12 pitted black olives, finely chopped
  • 3-4 spring onions, trimmed and finely chopped
  • Freshly cooked carrots and beans to serve

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