Grilled Haddock with Spiced Courgette Chips

Total: 20 mins

A fantastic fish supper is just a baking tray away with this recipe for flaky haddock fillets grilled with curry-spiced courgette chips, cherry tomatoes and crispy chickpeas, served with a tangy topping of lemony quick-pickled red onion.

This recipe is a:

See this week's box.

529 kcal
(per portion)

Ingredients you'll need

2 courgettes
2 tsp mild curry powder
250g cherry tomatoes
2 red onions
400g tin of chickpeas
2 haddock fillets
1 lemon

From your kitchen

2½ tbsp olive, sunflower or coconut oil
Sea salt

You'll need

Baking tin
Foil

Step by step this way

1.
Set your grill to its highest setting. Pour 2 tbsp oil into a bowl and add 2 tsp mild curry powder with a good pinch of salt.
2.
Trim the courgettes and cut them into 1cm-thick batons. Halve the cherry tomatoes. Peel and thinly slice 1 red onion. Add to the bowl with the spiced oil. Drain and rinse the chickpeas and add them to the bowl. Gently toss everything together.
3.
Line a baking tray with foil. Tumble the spiced veg and chickpeas onto the tray in a single layer. Slide into the oven for 8 mins till the veg is beginning to soften and char.
4.
While the vegetables cook, peel and thinly slice the remaining red onion and pop it into a small bowl. Zest and juice the lemon into the bowl add a pinch of salt and scrunch together. Leave to pickle for 10 mins.
5.
Carefully move the veg to the sides of the tray and add the haddock fillets. Drizzle ½ tbsp oil over the fish. Slide back under the grill for 6-8 mins till the haddock is opaque and flakes easily when pressed with a fork.
6.
Remove the tray from the grill. Divide the spiced veg and chickpeas between a couple of warmed plates. Top with the grilled fish. Scatter over the pink pickled onions and drizzle over some of the lemony pickling liquid to serve.

This recipe is from

See this week's box