This is a wonderful and easy recipe that also works well with smoked haddock. Perfumed yoghurt marinade keeps the flesh delicate and tender without overpowering the fish. Served with a bright and citrusy rocket salad, it’s comfort food with a twist.


Spiced Haddock with Rocket salad  

 

4 x 200g filets       Fresh (or smoked) haddock
150 ml                  Double cream
150 g                    Greek style yoghurt
100 g                    Grated mild cheddar
2                           Fresh ginger, peeled and roughly chopped
20   g                    Garlic, peeled
¼ tsp  each            Ground mace, ground cardamom and grated nutmeg
2                           Green chillis
Dash                      Worcestershire sauce
1                           Lemon, juiced
2 tbsp                    Rapeseed oil
200g                      Rocket
½                           Red onion, thinly sliced
1 tbsp                    Capers
Salt and Black pepper, to taste

  • Place all the ingredients apart from the fish in a blender and puree to a fine paste. Season with salt and black pepper.
  • Cover the fish well by spreading on the marinade, place on a tray and cover lightly with cling film. (Fold the thin tail ends underneath to ensure they don't dry out).
  • Refrigerate for at least 3 hours.
  • Preheat the grill to the highest setting. 
  • Lightly oil and season a baking tray then place the filets with space between. Squeeze a bit of lemon juice on top of each filet. Cook for about 12 minutes, until the top is golden and bubbling.
  • Serve the filets along with a rocket salad dressed with thinly sliced red onion, capers, 1 tbsp of rapeseed oil and remaining lemon juice.

 



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