- 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)
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.
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.
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.
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.
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.
Rub each haddock fillet with 1 tsp oil. Carefully place the fillets in the hot pan. Cook for 2 mins on each side.
While the haddock cooks, drain and rinse the cannellini beans. Roughly chop the parsley leaves.
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.