Almond Haddock with Moroccan Spiced Griddled Veg
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Prep: 20 mins
Cook: 15 mins
Sustainably sourced haddock fillets get dressed up with a fresh orange and garlic sauce and come with tender griddled organic veg, creamy cannellini beans and a scattering of flaked almonds for crunch.
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400 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • Sea salt and freshly ground pepper
  • 2 tsp olive oil
You'll need
  • A couple of bowls
  • Frying pan
  • Griddle pan (optional)
  • Sieve
Step by step this way
  • 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.

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