Oven Baked Haddock and Herby Relish
with Honeyed Carrots and Roast Potatoes
- Sulphites
- Mustard
- Fish
Designed by our chefs for a balanced lifestyle, this Crispy Skinned Barramundi and Herby Relish hits the spot. We're serving it with an easy homemade relish, a quick sauce made of parsley, garlic and mustard to give it a deep green piquancy.
Ingredients
2 unit(s)
Carrot
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
2 unit(s)
Haddock Fillets
(Contains: Fish)
160 grams
Green Beans
Not included in your delivery
2 tbsp
Olive Oil for the Salsa
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Chop the potatoes into 2cm chunks. Pop them onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Pop the carrots onto one side of another large lined baking tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Roast until soft, 10-12 mins.
Chop the parsley (stalks and all) as finely as you can.
In a small bowl, mix the parsley, mustard, red wine vinegar, a pinch of sugar and the olive oil for the relish (see pantry for amount). Set aside.
Pat the haddock dry with kitchen paper and season with salt and pepper.
When the carrots have 15 mins remaining, lay the haddock alongside the carrots on the baking tray. When the oven is hot, roast on the middle shelf until the fish is cooked, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, trim the green beans. Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 3-4 mins. Season with salt and pepper. Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins.
Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix it into the relish.
Once the carrots have roasted, drizzle the honey (see pantry for amount) over them. Toss to coat.
When everything's ready, plate up your haddock.
Serve the beans and roasted veg alongside with the mayo (see pantry for amount) for dipping.
Drizzle the herby relish over the fish to finish.
