Skip to main content
Haddock with Mediterranean Aubergine and Butterbean Stew
Haddock with Mediterranean Aubergine and Butterbean Stew

Haddock with Mediterranean Aubergine and Butterbean Stew

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

1

Red Onion

1

Aubergine

(May contain traces of: Celery)

½

Smoked Paprika

½

Flat Leaf Parsley

1

Butter Beans

2

Haddock Fillet

(Contains: Fish)

1

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

Instructions

Prep veggies.
1

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.

2

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.

Rinse beans.
3

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

4

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

Add parsley.
5

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.

Cook fish.
6

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.

7

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!

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds