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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

Mediterranean haddock steaks
Last week my Cornish fisherman, Chris Bean (not a trawler in sight) rang to say that haddock was coming in large shoals along the coast and that the crab was at its peak so we had a large overnight delivery to my shop and also to L’Absinthe restaurant next door and I am proud to say that it was all eaten within 48 hours of being in the sea.
Here’s one way to cook the steaks. Serve with salad and new potatoes.

Ingredients
Serves 4
Splash virgin olive oil
Sea salt and freshly ground black pepper
Sprig fresh oregano
4 x 200g haddock steaks
3 ripe tomatoes, sliced
1 desp mayonnaise
1125g feta cheese
Juice of half a lemon
2 sprigs fresh mint, leaves only
Half lemon cut in slices.

Method
Preheat the grill to hot.
Put the olive oil, salt and pepper and the oregano into a small bowl. Using your hands, rub the mix all over each haddock steak and then place the steaks on a grill pan skin side down.
Place the tomato slices over the top of the fish. Put the mayonnaise, crumbled feta cheese, lemon juice and the mint into a bowl and beat well to infuse flavours. Spread over the fish and tomato slices and then lay over the lemon slices. Cook under the grill for about five minutes or until cooked through and just browning lightly on the top. If cooking too quickly then turn down heat so that the fish cooks right through.

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