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Fillet of haddock with shrimps and lemon butter sauce

This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.

Ingredients

For the haddock
For the shrimps and lemon butter sauce

  • 1 tbsp butter

  • 1 lemon, juice only

  • 1 tbsp chopped fresh chives

  • small container ready-potted shrimps (available from some supermarkets and delicatessens)

  • 1 fennel leaf, to serve

Preparation method

  1. Preheat the grill to medium.

  2. Brush both sides of the haddock with the melted butter, then place the buttered fish onto a baking sheet. Transfer to the grill and cook, skin-side facing up, for 5-7 minutes, or until the skin is crisp and golden-brown, then turn the fish over and grill for a further 4-5 minutes, or until the fish has cooked through.

  3. Meanwhile, for the shrimps, heat the butter in a frying pan over a medium heat. When the butter is foaming, add the lemon juice, chives and potted shrimps and cook for 3-4 minutes, or until the shrimps are golden-brown.

  4. To serve, place the fish in the centre of a serving palte and pour over the shrimps and butter sauce. Garnish with the fennel leaf.

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