Pat down the fish with a paper towel to ensure there is no excess liquid
Generously rub both sides of the fish with olive oil. Sprinkle the salt and pepper.
Heat the grill to medium/high and ensure the grill is clean. Brush more oil over the top.
Add the fish and cook for 2-3 minutes or until the sides go slightly opaque. Flip the fish and cook for a further 3 minutes.
Remove the fish from the grill and season with parsley and a squeeze of lemon juice.
Notes
TO STORE: Once the grilled fish has cooled to room temperature, store it in an airtight container in the fridge for up to 3 days.
TO FREEZE: Freeze the cooked and cooled fish in an airtight container for up to 2 months. Let it thaw in the refrigerator before reheating.
- TO REHEAT: The easiest way to reheat haddock without drying it out is by covering it and popping it in the microwave for 20 to 30 seconds.
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