with roast potatoes and tomato salad
The crunchy, herby, savoury almond crust truly is a delightful addition to the golden baked fish in this healthy and hearty dish.
Allergens
Utensils
Tags
Haddock
250 grams
Potatoes
3 unit(s)
Tomato
2 unit(s)
Parsley
5 grams
Garlic
1 unit(s)
Almonds
15 grams
Breadcrumbs
1 pack(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Egg
unit(s)
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with a pinch of salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Cut the tomato into wedges.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Chop the almonds.
- Pop the breadcrumbs into a medium bowl.
- Add the chopped parsley, garlic and almonds.
- Season with salt and stir everything together until you have an even mix.
- Crack 1 egg (double for 4p) into a plate and carefully mix with a fork.
- Dip the haddock in the egg to coat evenly.
- Coat the haddock in the almond breadcrumb mix. IMPORTANT: Wash your hands and equipment after handling raw fish.
- Arrange the coated haddock on a separate lined baking tray.
- Lightly salt the fish and drizzle over a little oil.
- Bake until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
- Season the tomato wedges with oil, salt and pepper to taste.
- Serve the almond crusted haddock with roast potatoes and tomato salad alongside.
525
kcal
Energy (kcal)
2195
kJ
Energy (kJ)
12.5
g
Fat
1.8
g
of which saturates
73.3
g
Carbohydrate
5.5
g
of which sugars
0
g
Dietary Fiber
31.5
g
Protein
0
mg
Cholesterol
2.14
g
Salt
