Haddock with a herb & citrus crumb
New potatoes, raw
Sugar Snap Peas
200 g, tenderstem
4 fillet(s), medium, unsmoked
1 tablespoon(s), level
1 zest(s) of 1
Freshly squeezed orange juice
1 zest(s) of 1, zest of whole lemon and 1tbsp juice
Lemon Juice, Fresh
2 sprig(s), leaves only
4 sprig(s), leaves only
1 tablespoon(s), plus 1 tsp for tarter sauce
50 g, wholemeal
Calorie controlled cooking spray
0% fat natural Greek yogurt
Medium fat soft cheese
Capers, in Brine
- Bring a large pan of water to the boil and add the potatoes. Boil for 8-10 minutes until just tender, adding the sugar snaps and broccoli for the last 2 minutes. Drain well and run under cold water, then set aside.
- Preheat the oven to 180/160/Gas 4. Lay each haddock fillet onto an individual square of tin foil, and scrunch up the sides. Brush each fillet with the mustard, then squeeze over the orange and lemon juice. Bring the edges of the foil together to make a loose parcel and bake in the oven for 12-15 mins, until the fish is cooked through.
- Bring the rosemary, thyme and parsley together then roughly chop. Mix the orange & lemon zest with the breadcrumbs, and then spritz a non-stick frying pan with the low cal spray. Toast the breadcrumbs for 3-4 minutes until golden brown, then set aside.
- Meanwhile, lightly spray a griddle pan with low cal and heat until very hot. Thickly slice the potatoes and chargrill for 1-2 minutes on each side, along with the sugarsnaps and broccoli.
- Stir together the yoghurt, soft cheese, capers and reserved parsley for the tartar sauce.
- Serve the fish with topped with the toasted herby breadcrumbs alongside the chargrilled veg, tartar sauce and lemon wedges.