Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, my poached smoked haddock fillets in green beans. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

My Poached Smoked Haddock Fillets in Green Beans is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. My Poached Smoked Haddock Fillets in Green Beans is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have my poached smoked haddock fillets in green beans using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make My Poached Smoked Haddock Fillets in Green Beans:

1. Prepare 4 Frozen Smoked Haddock Fillets
2. Make ready 1/4 cup water
3. Get 1/4 cup Parsley
4. Prepare Pinch salt
5. Take 2 tbls lemon juice
6. Make ready 1/2 tsp Black pepper
7. Take Lemon parsley sauce
8. Get 1/2 cup milk
9. Prepare 1 tsp butter
10. Take Pinch salt
11. Take 2 basil leaves broken up
12. Prepare 1 tsp dried or fresh parsley

Steps to make My Poached Smoked Haddock Fillets in Green Beans:

1. In a non stick frying pan with a lid add the water heat to boil
2. Next add the yellow fish pinch Salt and 1 cup Greek Beans and pepper
3. Add the lemon and let it simmer for 5 - 10 minutes
4. The sauce. Mix 2 tsp flour in 1/2 cup milk and stir to mix
5. Add the butter stir then add to a small saucepan
6. Heat up slowly and stir add the salt n pepper and stir in
7. Add 1 tsp dried parsley and stir to mix in keep stirring
8. Next carefully pour some of the liquid that the fish is cooked in about 6 tbls full mix in should be thick.
9. Now add 2 tbls lemon juice and stir
10. Add the Basil leaves and chop small stir in.
11. Simmer.5 minutes
12. Add the fish and green beans to the serving plate and serve with some lovely boiled jersey potatoes just add 2 or 3 spoonfuls of the sauce to the plate is enough.
13. Serve hot.

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