- 2 haddock fillets
- 2 carrots
- 1 orange
- 1 garlic clove
- A 400g tin of cannellini beans
- 1 tbsp flaked almonds
- 1 courgette
- 1 tsp ras el hanut
- A handful of flat leaf parsley, leaves only
- 1 red onion
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- A couple of bowls
- Frying pan
- Griddle pan (optional)
- Sieve
- 1.
Trim the carrots and courgette, then use a veg peeler to make ribbons (finely chop the middles). Or, use a sharp knife to thinly slice the veg lengthways. Peel and thickly slice the red onion. Set aside.
- 2.
Zest and juice the orange. Peel and grate or crush the garlic. Whisk the orange zest, juice and garlic in a small bowl with plenty of salt and pepper.
- 3.
Warm a frying pan over a medium heat. When hot, tip in 1 tbsp of the flaked almonds. Toast for 2-3 mins till golden. Shake the pan every now and then. Tip into a bowl and set aside.
- 4.
Use the frying pan or a separate griddle pan and place over a medium heat. When hot, add the carrots, courgette and onion. Fry for 2 mins, then flip over and cook for 2 more mins till charred and soft. You may need to do this in 2 batches.
- 5.
Transfer the griddled veg to a plate. Sprinkle with 1 tsp of the ras el hanut and a pinch of salt and pepper. Set aside.
- 6.
Rub each haddock fillet with 1 tsp oil. Carefully place the fillets in the hot pan. Cook for 2 mins on each side.
- 7.
While the haddock cooks, drain and rinse the cannellini beans. Roughly chop the parsley leaves.
- 8.
Tip the drained beans into the pan with the haddock. Pour in the garlic and orange dressing. Cover and cook for 3 mins to warm the dressing and finish cooking the haddock through (it should flake easily when pierced with a fork). Serve the haddock with the griddled veg, scattered with the toasted almonds and chopped parsley.