José Pizarro's herb-crusted Norwegian haddock with spicy tomato sauce

This rich and lightly spiced sauce, and the addition of a delicious herb crust for flavour and texture, is a great way to prepare fillets of pristine Norwegian haddock

Serves 4

Preparation time 10 mins

Cooking time 25 mins


  • 3 tbsp olive oil
  • 1 large onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 1 tsp each sweet and hot pimentón (smoked paprika)
  • 1 tsp fennel seeds
  • 2x 400g tins chopped tomatoes
  • 2 tsp sherry vinegar
  • 50g soft white breadcrumbs
  • 1 tbsp each thyme leaves and chopped oregano
  • 2 tbsp finely chopped fresh parsley
  • Extra virgin olive oil to drizzle
  • 600g chunky haddock fillet


  1. Heat the oil in a saute pan and gently fry the onion for 10 minutes until softened. Add the garlic, pimentón and fennel seeds and cook for a couple of minutes.
  2. Add the tomatoes and vinegar and plenty of seasoning and simmer gently for 15-20 minutes until you have a lovely thick sauce.
  3. Meanwhile, heat the oven to 200°C. Mix the crumbs and herbs together with some seasoning and add just enough extra virgin olive oil to bind. Put the haddock onto a baking tray lined with parchment. Press the herb crust onto the top of the fish.
  4. Drizzle with a little more oil then roast for 15-20 minutes until the fish is tender and the crust brown. Spoon the sauce onto a serving platter and top with the fish. Drizzle with a little more extra virgin olive oil and serve.

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