Lightly seasoned haddock fillets are fried and served with roasted sweet potato and sautéed mushrooms.


  • 4 x 6oz haddock fillets

  • 1tsp cumin

  • 1tsp paprika

  • 1tsp turmeric

  • 1lb sweet potato

  • 8oz mushrooms

  • 6 tomatoes

  • Chopped parsley

  • Olive oil

  • Flour

  • Saltand pepper


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 355kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 33g
  • Carbohydrate 36g
  • Sugar 10g
  • Sodium 1252mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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