Tandoori-ish Baked Haddock
Clock Image
Prep: 15 mins
Cook: 15 mins
Got a tandoor (enormous Asian cylindrical clay oven) knocking about at home? No, us neither. Luckily, we've whipped up a tandoori yogurt marinade to coat your haddock in that’ll give you that authentic tandoori taste in a jiffy.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
316 kcal
(per portion)
Ingredients you'll need
  • A thumb of ginger
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 150g Greek Style Yogurt
  • 2 haddock fillets
  • A bunch of radishes
  • 300g tomatoes
  • 100g rocket
  • 1 lemon
From your kitchen
  • Sea salt
  • 2 tsp olive oil
  • Freshly ground pepper
You'll need
  • A couple of large bowls
  • Baking tray
  • Baking paper
Step by step this way
  • 1.

    Peel and grate the ginger. Pop it in a large bowl. Add 2 tsp of the garam masala and 1 tsp of the turmeric. Stir in the pot of 0% fat yogurt with a pinch of salt.

  • 2.

    Add the haddock to the yogurt marinade. Gently turn a few times so the fish is evenly coated. Put aside for 10 mins to marinate. Heat your oven to 180°C/Fan 160°C/Gas 4.

  • 3.

    Line a baking tray with baking paper. Lift the haddock out of the marinade shake gently to remove any excess yogurt. Lay on the baking paper. Bake for 15 mins or till the haddock is golden and cooked through.

  • 4.

    Trim your radishes and set the leaves to one side. Thinly slice the radishes. Roughly chop the radish leaves.

  • 5.

    Roughly chop the tomatoes. Pop them in a bowl with the radishes, radish leaves and rocket. Halve the lemon lengthways. Slice one half into wedges and put to one side.

  • 6.

    Juice the remaining half of the lemon. Whisk the juice with 2 tsp olive oil and some salt and freshly ground pepper.

  • 7.

    Add the dressing to the salad. Toss to mix. Serve with the tandoori baked haddock and lemon wedges for squeezing.

  • Tip

    NEW TIP NEEDED

This recipe is from
See this week's box