Pan fried haddock with dill oil and garlic chive flowers

The weather has turned, all of the sudden the winds comes from the east and they arrived with plenty of cold air! I haven’t been on the seafront in a week as it just looks so cold in the mornings and I simply chicken out. To counter this I have got myself a waterproof runners jacket and gloves so I guess there aren’t any excuses.

The cold weather has brought a desire to eat comforting foods. My comfort foods easily comes with a little extra roll around the waist so I feel I need to be a little careful. I thought I would break up my curries and casseroles with fish, light, healthy and delicious.


Roasted carrot and butternut squash puree

preparation time 5 minutes 

cooking time 25-35 minutes 

oven 190C or 375F

serves 2


  • 1 carrot
  • 1 small or 1/4 butternut squash
  • 1/2 tsp salt
  • 1/2 tsp sumac
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 1 tbsp vegetable oil
  • Olive oil, about 3 tbsp

Peel the carrot and the butternut squash. Mix 1 tbsp vegetable oil with the spices and mix with the carrot and butternut squash.




Place on a roasting tray and roast until soft and slightly caramelised. When cooked place the carrot and butternut squash in a mixer with a little extra virgin oilive oil and blend until fairly smooth.


Oven roasted sesame seed chips 

preparation time 10 minutes 

cooking time 35 minutes or until cooked through 

oven 190C or 375F

serves 2


  • 8 small or 4 medium potatoes
  • 2/3 tbsp sea salt
  • 1-2 tbsp vegetable oil
  • 1 heaped tbsp sesame seeds

Peel and cut the potatoes in to fries. Mix with oil, salt and sesame seeds, spread out on a roasting tray and roast until cooked through, soft on the inside and crispy on the outside.


Make the dill and chilli oil whilst the vegetables are roasting. Also heat some oil in a small pan and dry fry parsely for just a koment. Drain on kitchen towel until you are ready to serve.


Dill and chilli oil 

preparation time 5 minutes 

cooking time 0 minutes 

serves 2


  • 1 good bunch of dill
  • 1 green chilli
  • 3 tbsp extra virgin olive oil

Place the dill and chilli in a pestle and mortar. Pound until it starts to break down.




Add a little oil and place in a spice blender, I have one that takes both wet and dry spices and it is one of the best investements I have ever made. Blend until the oil and herbs are quite smooth.


You can use any white fish, I saw the haddock at the fishmongers and just couldn’t resist it. I bought the larger part of a skin on fillet.


Pan fried haddock

preparation time 5 minutes (I bought a fillet)

cooking time about 8 minutes 

oven 190C or 375F

serves 2


  • 1 tsp salt
  • 500 gr or 17.5 oz fillet of haddock
  • 2 tbsp oil
  • 1 knob of butter


  • garlic chive flowers
  • 2 spring onions, finely sliced
  • radishes

A few hours before cooking salt the haddock and cover it loosely with cling film. Let stand in the fridge until you are ready to eat.




Rinse, cut the skin of if there is any and de bone the fillet if needed. Heat the oil and butter and add the fish when the butter starts to brown and pan fry for 3-4 minutes or until it is crispy. Turn over and place in the oven to finish cooking for 3-4 minutes, the fish should be ever so slightly firm to touch when it is ready.

Slice the spring onion, cut the radishes in half and plate up. The garlic chive flowers are the last of the edible flowers in the garden and they taste good and were too pretty to leave.






The salt firmed up the fish and it just flaked away. The dill and chilli oil was a great addition that added lots of flavour, nicely complementing the fish and the “fries”, next time I will make some more of it.


I am bringing this to the lovely Angies Fiesta Friday. I am a little late to the party but I was detemerined not to miss another one, it is way too much fun!

This week Angie has two talented co hosts, Effie, Food Daydreaming and Lindy, Lindy Mechefske. Effie has brought a wonderful sounding aple crumble and Lindy brought a French apple cake, can you tell it is apple season? What a perfect way to eat them! If you have cooked come and join  us or just come and join us!












19 Responses to “Pan fried haddock with dill oil and garlic chive flowers”
  1. What a beautiful plate of food 🙂 you are an artist Petra x

  2. Jhuls says:

    Oh, Petra. This is so good. Send me some? 😀

  3. What a wonderful meal. I’d be thrilled if someone served me that!! Happy (belated) Fiesta Friday and thanks for bringing this to the party!

  4. hannahysabel says:

    Gorgeous plating. It’s so pretty I wouldn’t want to eat it!

  5. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

  6. Beautiful meal and that haddock is gorgeous look at the nice crisp crust that developed. It’s beautiful and I love the puree of carrots and squash. Lovely and delicious meal.

    • petra08 says:

      hi Suzanne
      Am glad you like it. I like the crust as the fish is so soft, it creates another texture, and it tates great! I love carrots and carrot puree is my latest love! 🙂 I hope you have a lovely and lazy Sunday!

  7. kunstkitchen says:

    Great way to prepare haddock. The photos are delightful.

  8. I enjoy fish of all kinds and your presentation and preparation are just lovely. Unfortunately some of the herbs, like dill, are just not available now, except for those little packages in the grocery store. Most of mine have all “gone to sleep”. The puree, chips, oil and of course the haddock look very appetizing Petra.

    • petra08 says:

      hi Juju
      Thank you so much. Could you get frozen dill? I only have some parsley and rosemary left that is edible, the other herbs have gone now I am sad to say. The packages in the grocery store are never quite enough, the veg guys had dill bit it isn’t always.:)

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