Roast Haddock or Hake with Red Pepper Sauce
This is a super rich sauce with a sublime flavour, it makes any fish into a feast. The technique for roasting fish is one we all need in our repertoire – it’s really quick and easy. Serve naked or with any sauce you fancy.
Serves 4 - 6 as a main course
1½ lbs (675g) haddock, hake or ling, carefully trimmed of skin and membrane Butter or extra virgin olive oil Salt and freshly ground pepper
1 red pepper 5ozs (150g) butter (preferably unsalted) 8 fl ozs (250ml) cream
Sprigs of flat parsley or chervil Cut the fish into 4oz or 6oz portions, refrigerate until needed.
Seed the red pepper and dice the flesh into neat 1/8 inch (3mm) cubes. Sweat gently in 1 teaspoonful of butter in a small covered pot on a low heat until soft (it’s really easy to burn this so turn off the heat after a few minutes and it will continue to cook in the pot).
Put the cream into a saucepan and gently reduce to about 3 tablespoons (4 scant American tablespoons) or until it is in danger of burning, then whisk in the butter bit by bit as though you were making a Hollandaise sauce. Finally stir in the diced red pepper. Thin with a very little warm water if necessary and keep warm.
Preheat the oven to 250C/475F/regulo 9.
Arrange the skinless fillets on a baking tray, brush with melted butter or a little extra virgin olive oil. Season well with salt and freshly ground pepper. Cook for 4 – 6 minutes depending on the thickness.
Arrange the fish on warm individual plates. Coat each piece with the red pepper sauce. Garnish with sprigs of flat parsley or chervil and serve immediately.