Ingredients

• 50g/1¾oz unsalted butter
• 1 clove garlic
• finely chopped
• ½ white onion
• thinly sliced
• 50g/1¾oz fresh peas
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 100g/3½oz haddock
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 500ml/18fl oz vegetable oil
• 100g/3½oz self-raising flour
• 30ml/1fl oz sparkling water
• 1 onion
• sliced into thick rings
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the white sauce
• melt the butter in a frying pan. Add the garlic and onion and fry for 2-3 minutes
• until soft.
• Add the peas and cook for five minutes.
• Add the double cream and simmer for 3-4 minutes
• until thickened
• then season with salt and freshly ground black pepper.
• To make the haddock
• rub the haddock with the oil and season well on both sides with salt and freshly ground black pepper.
• Heat an ovenproof frying pan and when very hot
• add the haddock
• skin-side down
• to fry for one minute
• until golden. Turn the haddock and transfer to the oven to roast for 6-8 minutes
• or until completely cooked through.
• To make the onion rings
• heat the oil in a deep saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended!)
• Place the flour in a large bowl
• add the sparkling water and whisk vigorously to form a batter.
• Dip the onion rings in the batter then carefully place into the oil to deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen towels.
• To serve
• spoon the sauce into the middle of a warm plate. Place the haddock onto the sauce and top with the onion rings.