- 500g Jerusalem artichokes
- 2 baking potatoes
- A handful of sage, leaves only
- 1 garlic clove
- 45g butter
- 2 haddock fillets
- 35g flaked almonds
- 1 lemon
- A handful of rocket
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Rinse the Jerusalem artichokes under a cold tap and give them a good scrub. Scrub the potatoes. Slice both the artichokes and the potatoes into bite-size chunks. Spread the chopped veg out in a large roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven to roast for 40 mins, turning halfway, till tender and golden at the edges.
2. While the potatoes and artichokes roast, pick the sage leaves off their stalks. Peel and thinly slice the garlic clove. Set aside.
3. When the potatoes and artichokes have about 10 mins remaining, add the butter to a large frying pan. Pour in 1 tbsp oil and warm the pan to a medium-high heat. Season the haddock fillets with salt and pepper.
4. When the pan is hot, add the haddock, skinside down. Fry for 3 mins. Scatter in the flaked almonds, sage leaves and sliced garlic and fry for a further 2 mins.
5. When the fish has fried for 5 mins, use a fish slice or large spatula to carefully turn the fillets over. Cook for a further 1-2 mins, till the fish is flaky and cooked through. Squeeze over the juice from half of the lemon.
6. Pop the rocket into a bowl. Squeeze over the juice from the remaining lemon half and toss to dress the leaves. Divide the haddock and roasted veg between a couple of plates. Top with the almonds, sage and butter sauce, and serve with the lemony rocket salad on the side.