4 Large fillets of fresh Haddock
4 Free range eggs
1 Bunch of asparagus
50ml White wine vinegar
1 bunch of flat leaf Parsley
Zest of one lemon
1 clove of garlic, crushed
Salt and freshly ground black pepper
Set your oven to 170C
First make the gremolata. Pick the parsley tops, wash and dry them. Chop them coarsely with the lemon zest and garlic. Season with salt and lots of freshly ground pepper.
Trim the haddock fillets and lay flat on a chopping board. Sprinkle the gremolata over them and fold in half. Melt the butter gently and brush the fish, coating well.
Place the fish into a deep baking tray, add 2 tbs of water to the tray, cover with foil and bake for 15 minutes or until the fish is cooked.
Place two litres of water and the vinegar on to heat. Just before the liquid boils, whisk the water vigorously and add the eggs and poach for 4 minutes.
Trim the purple woody ends off the asparagus and blanch in boiling salted water for three minutes.
Arrange the fish onto plates, place the poached egg on top and the asparagus spears around the plate.