Haddock with Mediterranean Aubergine and Butterbean Stew

Name: Haddock with Mediterranean Aubergine and Butterbean Stew
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Red Onion; 1 Aubergine; ½ Smoked Paprika; ½ Flat Leaf Parsley; 1 Butter Beans; 2 Haddock Fillet; 1 Tomato Passata

Recipe Development TeamPublished on October 19, 2016

Get 50% off 1st box + free snacks for life!

Crispy haddock fillets with aubergine and butter bean stew make a tasty combination in this Mediterranean inspired dish. With a variety of disease fighting phytonutrients including anthocyanin from the aubergine's purple hue and lypocene from the deep red passata, teamed with heart healthy haddock, you can be assured of a deliciously nutritious meal.

Allergens:

Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Red Onion

Aubergine

(May contain traces of: Celery)

Smoked Paprika

Flat Leaf Parsley

Butter Beans

Haddock Fillet

(Contains: Fish)

Tomato Passata

Nutritional information

/ per serving

Energy (kcal)365 kcal

Energy (kJ)1527 kJ

Fat4 g

Carbohydrate43 g

of which sugars8 g

Protein39 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Baking Tray

•Grill Pan

Cooking Instructions and Tips

Preheat your oven to 200 degrees. Cut the red onion in half through the root, peel and chop into roughly 1cm pieces. Cut the top off the aubergine, then cut in half lengthways. Slice each half into thin strips and then chop into roughly 1cm pieces.

Put your veggies in a deep baking tray with high sides, drizzle over a good glug of oil, a pinch of salt and a really good grind of black pepper. Sprinkle over the smoked paprika and give it all a good shake until everything is nicely coated in spice and oil. Put the baking tray on the top shelf of your oven for 20-25 mins, until your veggies are soft.

While your veggies are cooking, roughly chop the parsley and drain and rinse the butter beans in a sieve.

Season each haddock fillet with a pinch of salt and a good grind of black pepper on both side.

When your onion and aubergine have been cooking for 20-25 mins, remove from your oven and add the passata along with your butter beans and half your parsley. Season with another pinch of salt and a good grind of black pepper. Stir everything together and put back in your oven for 5 mins.

Drizzle some oil into a non-stick frying pan on medium-high heat. When the pan is hot add your fish, skin-side down. Tip: Don’t move the fish when it’s cooking skinside down or it won’t get a crispy skin! Cook for 3-4 mins then turn over and cook for 2-3 mins on the other side. Tip: The fish is cooked when the centre is opaque.

When everything is ready, take your aubergine and butter bean stew out of your oven and spoon into bowls. Place your haddock on top, sprinkle over your remaining parsley and enjoy!