Haddock has recently become a firm favourite fish, found in restaurants and household kitchens. It comes from the cod family, but is smaller with a slightly sweeter, richer flavour due to its’ naturally higher gelatine content.
These fillets can be fried, poached or grilled - try frying in butter for two to three minutes on each side, served on a bed of crushed new potatoes, peas and a squeeze of lemon.