Grilled Smoked Haddock with Spiced Potatoes Recipe

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15 min


30 min

Nutrition per portion

Calories 400 kCal 20%
Fat 18g 26%
  -  Saturates 5g 25%


  • 4 x 150g (5oz) smoked haddock fillets, skin on
  • 25g (1oz) butter, melted
  • 4tbsp oil
  • 1 onion, finely chopped
  • 2.5cm (1 in) root ginger, finely chopped
  • 2 small green chillies, de-seeded and finely chopped
  • 2 garlic cloves, chopped
  • 2 tsp black mustard seeds
  • 1 tsp turmeric
  • 550g (1lb 4oz) red potatoes, peeled and cut into 2.5cm (1in) cubes
  • 250g (9oz) baby spinach


  • Brush the haddock fillets with melted butter and place on a foil lined baking tray. Season with black pepper.

  • Heat the oil in a large lidded saucepan that will comfortably hold all the vegetables. Add the onion and cook for 5 minutes until soft. Add the ginger, chillies, garlic, mustard seeds and turmeric and cook for a further couple of minutes. Add the potatoes, stir well so that they get coated in the spices, season with salt, cover and cook for 15 minutes, stirring.

  • Add the spinach in handfuls, replace the lid and allow the spinach to wilt. Cook for a further 5 minutes until all the spinach has been added and the potatoes are tender.

  • Meanwhile, heat the grill to its highest setting and cook the haddock for 5-6 minutes or until cooked through.

  • Divide the potatoes and spinach between four warmed plates and place the haddock on top.

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(131 ratings)
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