Baked Haddock with a Walnut Salsa Verde

*Baked Haddock with a Walnut Salsa Verde*
Serves 4

Any mild flavoured white fish can be used in this recipe, but we especially like it with Haddock.  Tender and flaky fish with a delightfully tangy and nutty salsa.  Delicious!

For the Salsa Verde:
60g of walnuts, toasted and chopped
2 fat cloves of garlic, peeled and chopped
2 heaped tsp of nonpareille capers, finely chopped
40g of flat leaf parsley, finely chopped
the grated zest and juice of one fat unwaxed lemon
2 Heaped TBS of extra virgin olive oil
salt and pepper to taste

4 haddock fillets
paprika to dust
Bart's fish seasoning
olive oil to drizzle

Pre-heat the oven to 200*C/400*F.  Lightly butter a baking dish.  Place the haddock fillets in the dish and lightly dust with some paprika and the fish seasoning.  Drizzle with olive oil.  Bake in the heated oven for 15 to 20 minutes, depending on the thickeness of your fillets.  Check halfway through the baking period.  The fish is done when it flakes easily with the tines of a fork.  Remove from the oven and keep warm.

TO make the salsa verde, combine all the ingredients in a small bowl, seasoning to taste with sea salt and black pepper. 

Serve the fish with some of the salsa verde spooned over top and the rest on the side so that people can help themselves to more if they wish.  We like this with boiled new potatoes and haricots vert on the side.