Garlic-Crusted Roast Haddock

prep: 20 mins
cock: 25-30 mins

900 g/2 1b floury potatoes
125 ml/4 fl oz milk
55 g/2 oz butter
4 haddock fillets, about 225 g/8 oz
each
1 tbsp sunflower oil
4 garlic cloves, finely chopped
salt and pepper
2 tbsp chopped fresh parsley,
to garnish

1. Preheat the oven to 2300C/4500F/Gas Mark 8.

2. Cut the potatoes into chunks and cook in a saucepan of lightly salted water for 15 minutes, or until tender. Drain well. Mash in the pan until smooth. Set over low heat and beat in the milk, butter and salt and pepper to taste.

3. Put the haddock fillets in a roasting tin an brush the fish with the oil. Sprinkle the garlic on top, add salt and pepper to taste, then spread with the mashed potatoes. Roast in the oven for 10-15 minutes until the fish is just tender.

4. Meanwhile, preheat the grill. Place the fish to the grill and cook for about 3 minutes or until golden brown. Decorate with the chopped parsley and serve immediately.