Haddock and Cos Salad

A crunchy salad of fennel and lettuce hearts topped with crisp fish fillets, from Tom Parker Bowles
By Tom Parker Bowles
Haddock and Cos Salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 haddock fillets, approx 175g each
  • flour, for dusting
  • 1 tbsp olive oil
  • 1 small bulb fennel
  • 3 hearts of cos lettuce
  • 1 tbsp chopped chives, to serve

For the dressing

  • ½ tbsp white wine vinegar
  • squeeze of lemons
  • 1 tsp smooth Dijon mustard
  • 1 tbsp olive oil
  • pinch caster sugar

Tips and Suggestions

this recipe was adapted by Tom from Lindsey Bareham's book The Fish Store.


1. Season the flour with salt and pepper and dust the fish fillets. Heat the frying pan with olive oil and when hot, lay out fillets. Cook for about 2- 3 minutes on each side, or until the fish is light golden and cooked through.

2. Halve the fennel lengthwise. Cut out the small triangular core, trim the ends and discard. Slice the remaining fennel as thinly as possible.

3. Trim the lettuce hearts. Halve the hearts lengthways, half again and cut each quarter into half.
Rinse and shake dry.

4. For the dressing in a large bowl, whisk together the white wine vinegar, lemon juice, mustard and olive oil. Season with salt, pepper and a pinch of sugar. Toss the fennel and cos in the dressing to coat.

5. Divide the salad between two plates, top with the fish and finish with the chives.

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