Ingredients

• salt & pepper
• 540 grams Haddock (2 large fillets or 4 small fillets)
• 3 tbsp olive oil
• 2 small Shallots (chopped)
• 70 g (1/3 cup) Pancetta or Bacon Lardons
• 4 Garlic cloves (finely sliced )
• handful chives (chopped)
• 3 anchovy fillets (mashed up with a fork or use puree)
• 1-4 chillies you decide how many you like? (we used 4 bird eye deseeded and finely sliced)
• 1 Lemon Zest (and a couple of slices for top during cooking)
• 60 ml (1/4 cup) white wine
• 200 grams (Small bundle) Asparagus
• 150 ml (2/3 cup) fish stock
• 30 Clams (rinse well under cold water )

Directions

• 1. Preheat oven to 200°C. Season haddock with salt & pepper
• 2. Heat oil in pan, add fish, skin side down. fry For 1 ½ minutes before flipping, cooking for other side for 1 ½ minutes. Remove from pan onto a plate, set aside for later. (The fish will continue cooking later in the oven)
• 3. Add shallots, pancetta and garlic to the pan, fry for 2 minutes.
• 4. Next add asparagus, chives, chilli, anchovies, lemon zest and wine, stir & simmer for 2 minutes, add fish stock bring to boil then turn heat off.
• 5. Return Haddock back to pan placing in a single layer on top of the sauce and asparagus.
• 6. Scatter the washed clams around the fish cover with a lid (or cover tightly with foil) and bake in the preheated oven for 10 minutes.
• 7. Check to see if clams have opened, if not cook for further 2-5 minutes.

Nutrition