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Spicy haddock with sweet potato and mushrooms



  • 1.

    Heat the oil and dip the bone side of the fish into seasoned flour and shake off excess. Fry in the oil.

  • 2.

    Mix cumin, paprika and turmeric together. Cut the tomatoes in half horizontally then dip the cut side into the mixed herbs and colour in a pan then put into the oven to cook.

  • 3.

    Slice the mushrooms and fry.

  • 4.

    Cut sweet potatoes into cubes, fry then roast in the oven for 20 minutes.

  • 5.

    Lay the fish on top of the tomatoes, scatter potatoes and mushrooms around.

  • 6.

    Heat a little oil and add the parsley. Pour over the fish to serve.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Spicy haddock with sweet potato and mushrooms.


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