Crumbed Haddock
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.
Tags:
Calorie Smart
•Egg(s) not included
Allergens:
Fish
•Almonds
•Wheat
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Haddock
(Contains Fish)
3 unit(s)
Potatoes
2 unit(s)
Tomato
5 grams
Parsley
1 unit(s)
Garlic
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 pack(s)
Breadcrumbs
(Contains Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg
Nutrition Values
Energy (kcal)525 kcal
Energy (kJ)2195 kJ
Fat12.5 g
of which saturates1.8 g
Carbohydrate73.3 g
of which sugars5.5 g
Dietary Fiber0 g
Protein31.5 g
Cholesterol0 mg
Salt2.14 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Season the tomato wedges with oil, salt and pepper to taste.
- Serve the almond crusted haddock with roast potatoes and tomato salad alongside.
