Photo of Root vegetable & haddock bake by WW

Root vegetable & haddock bake

4
2
0
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
15 min
Cook
1 hr 5 min
Serves
4
Difficulty
Easy
Make the most of winter veg with this simple dinner - all made in one pan. Use salmon or bass fillets as alternative options.

Ingredients

Haddock, raw

4 fillet(s), medium

Potato(es), Raw

350 g, sliced thinly

Onion(s)

1 large, peeled and sliced

Carrots, raw

2 medium, peeled and cut in thin rounds

Parsnip(s), raw

1 medium, peeled and cut in thin rounds

Leek

2 medium, sliced

Vegetable stock cube(s)

1 cube(s), or fish, make up to 500ml with hot water

Garlic

2 clove(s), crushed

Fennel Seeds

2 teaspoons, level

Salt

1 pinch, and black pepper, freshly ground

Parsley, fresh

2 tablespoons, to garnish

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Layer the potatoes, onion, carrots, parsnip and leeks in a large roasting tin, seasoning with black pepper as you go. Mix together 500ml stock with garlic and pour over the vegetables. Cover with foil and cook for 45 mins until the vegetables are just tender.
  3. Remove the foil and top with the fish. Spoon over some juices, sprinkle with the fennel seeds, salt and pepper and bake for 20 mins until the fish flakes and the vegetables are cooked through. Garnish with parsley and serve.

Start eating better than ever!