Name: Haddock with salsa verde, broccoli and bean mash
Prep time: Ready in 20 mins
Yield: 2
Ingredients: 2 large fresh haddock fillets skin on; Spray 1cal olive oil; 400g can borlotti beans drained; 300g broccoli florets; 1 handful each of flat leaf parsley, basil and mint; 1 clove garlic, crushed; 2tbsp olive oil; 2 small gherkins, sliced; 3 anchovy fillets; 2 tbsp light crème fraiche

A plate of haddock with salsa verde,broccoli and bean mash

Haddock with a hint of lemon, served in a salsa bursting with herbs and green vegetables.

Serves

Prep

Ready in 20 mins

Nutrition information

Each 407g serving contains (excludes serving suggestion)

KCal: 397
Carbs: 20.2g
Fibre: 12.9g
Protein: 37.5g
Fat: 15.5g
(Medium)
Saturates: 4.3g
(Low)
Sugars: 6.0g
(Low)
Salt: 1.73g
(Medium)
Fruit/Veg Portion: 3

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Ingredients

2 large fresh haddock fillets skin on
Spray 1cal olive oil
400g can borlotti beans drained
300g broccoli florets
1 handful each of flat leaf parsley, basil and mint
1 clove garlic, crushed
2tbsp olive oil
2 small gherkins, sliced
3 anchovy fillets
2 tbsp light crème fraiche

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Method

Step 1

Give the haddock a pump of spray oil and lay skin side up on a sheet of parchment paper. Preheat the grill to high and grill the fish for 3-4mins. Turn, spray with oil and grill for a further 3-4 mins. Meanwhile, bring a large pan of water to the boil, add the beans and broccoli and simmer for 5 mins.

Step 2

Put the herbs, garlic, oil and gherkins in a blender. Wash the salt from the anchovy fillets and pat dry. Add to the blender and blend the sauce until finely chopped, adding 1tsp of water to thin the sauce if necessary. Drain the broccoli and beans, return to the pan, add the crème fraiche and coarsely mash. Divide the mash between 2 plates, top each with the fish and add the salsa verde. Serve with a lemon wedge.

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Haddock with salsa verde, broccoli and bean mash

Nutrition information

Ingredients

Method

Step 1

Step 2

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