Oven grilled haddock

Gegrilleerde schelvis

Tags: Meats & Fish

4 haddock fillets, together 800 grams/1lb 13 oz.
1 lemon
4 tomatoes
75 grams/3 oz. grated cheese
150 ml/5 fl oz sour cream
butter or margarine
salt and pepper
paprika powder
Tabasco sauce
1 tbsp chopped parsley
1 tbsp chopped chives

Pat the fish fillets dry. Preheat the oven grill. Grease an oven-proof dish and put in the fillets. Place the dish 10 cm/4 beneath the grill and heat the fish approximately 7 minutes on each side. Halve the lemon and cut 4 thin slices off one half. Just before the fish is browned and cooked, sprinkle with salt and pepper and put a slice on lemon on top. Grill for another minute.

Peel the tomatoes. The skin can easily be removed by dunking the tomatoes for no more than 30 second in boiling water. Put the peeled tomatoes around the fish. Sprinkle the grated cheese over the tomatoes and put the dish back under the grill for another 5 minutes.

In the meantime prepare the sauce by smoothing the sour cream and mixing in parsley, chives, lemon juice, salt, paprika powder, a drop or two of Tabasco, and salt and pepper to taste.

Serve the fish and sauce separately and serve with mashed potatoes, glaced baby carrots, fresh spinach or a crunchy salad.