Nutrition per portion
Smoked haddock is, without doubt, a brilliant source of protein. As a lean fish, it’s also pretty healthy, and certainly beats a burger, fatty red meat, or battered fish any day of the week.
In fact, smoked haddock is so full of protein, and is super low-calorie, that it means it’s a great option if you’re trying to have a healthier diet and improve the health of your heart. Haddock is also similar to cod in flavour and texture, but is usually cheaper in supermarkets, so this recipe is a money-savvy choice too. Grilling the fish, instead of frying, is also a healthy and tasty way of preparing this dinner.
Eating smoked fish too is also a quick way of making sure the dinner is ultra-tasty. The warm, woody flavours from smoked haddock mean the fish doesn’t need much seasoning at all.
So if you’re looking for smoked haddock recipes, look no further than this delicious, filling grilled smoked haddock and spiced potatoes recipe. With ginger, chillies, turmeric, garlic and mustard, it’s a taste sensation, and so simple to whip up too. The haddock will take you just five minutes to cook, while the potatoes are cooked up in all the spices to ensure they’re packed full of flavour.
While this smoked haddock recipe will make for a quick, mid-week dinner, it would also work equally well for any dinner parties you may be planning. Impress your guests with the sophisticated but healthy dish, that is so quick and easy to make that it’ll ensure you can spend as much time with them as possible.
This smoked haddock recipes is finished off with a side of wilted spinach to top up your quota of five-a-day. You could also add some more veggies, such as green beans, broccoli, or samphire, to finish off the dish.
- 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.