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Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4


  1. Heat half the butter with the oil and lightly fry the onion and celery until softened.
  2. Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes.  Stir in the lemon juice, cannellini beans and fish, and simmer for 6 – 8 minutes, until the fish is cooked through.
  3. Heat the remaining butter in a pan, and fry the breadcrumbs until crisp and golden.  Stir in the grated lemon rind and parsley.
  4. Serve the braise in bowls with the breadcrumbs sprinkled on top.

Recipe kindly donated by The Seafish Industry