HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNutty Crusted Haddock
Nutty Crusted Haddock

Nutty Crusted Haddock

with Roasted Carrots and Mash

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Hazelnuts and herbs combine to make a fabulous pesto crust for flaky haddock. Served with fluffy mash and sweet, thyme-roasted carrots it makes a colourful and - more importantly - delicious plateful!

Allergens:NutsCereals containing GlutenFishMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Red Potato

3 unit(s)


¼ tbsp

Dried Thyme

½ bunch(es)

Basil 20g

25 grams



15 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

2 unit(s)

Haddock Fillet


15 grams

Netherend Butter Salted


Not included in your delivery

3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2916 kJ
Energy (kcal)697 kcal
Fat37.0 g
of which saturates8.0 g
Carbohydrate68 g
of which sugars18.0 g
Protein31 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon

Preheat your oven to 180 degrees and put a large saucepan of water with a pinch of salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!). Peel the carrot, remove the top and bottom and chop into batons the size of your index finger.


Put the carrots onto a large baking tray in a single layer. Drizzle with oil and season with salt, black pepper and the dried thyme. Put the tray on the top shelf of your oven and roast until soft and slightly crispy, 20-25 mins. Pop the potato into your pan of boiling water. Cook for 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.


Meanwhile, finely chop the basil (stalks and all). Also finely chop the hazelnuts. Mix them both in a bowl with the panko breadcrumbs, oil (amount specified in the ingredient list), a pinch of salt and a grind of black pepper. Tip: If the pesto is a little dry, just add a splash more oil.


Line a baking tray with baking paper. Drizzle with oil and lay the haddock on the tray, skin-side down. Season each fillet with a pinch of salt and a grind of black pepper. Spoon the pesto evenly over the fish, pressing down with the back of your spoon as you go. Cook on the middle shelf of your oven for 10-13 mins. Tip: The fish is cooked when the centre is opaque.


Once cooked, drain the potato. Allow to steam-dry for 2 mins, then pop back into the pan. Add the butter and a splash of milk (if you have some). Season with salt and black pepper. Mash until smooth, then taste and add more seasoning if necessary. Tip: Tasting is essential!


Carefully place the haddock on plates alongside a spoonful of mashed potato and some carrots. Devour!