haddock Recipes

Super Healthy Fish & Chips

Try this super healthy version of the British classic!
 Prep Time: 10 minutes
 Cook Time: 25 minutes
 Serves: 2 people



For Chips

  • 6 x medium potatoes
  • 2 x tablespoons of Tumeric
  • 2 tablespoons of vegetable oil


For Fish

  • 2 large haddock fillets
  • 100g panko bread crumbs
  • Half a bunch Coriander
  • 1 lemon
  • 20g parmesan cheese



  • Peel the potatoes and cut into chips.
  • Add the tumeric and potatoes to a medium sauce pan and add enough water to just cover the potatoes.
  • Bring potatoes to the boil and boil for 5 mins before turning the heat off and allow them to sit in the turmeric water whilst you prepare the fish
  • Add the oil to a baking tray and put into an oven at 200 degrees centigrade
  • In a shallow dish long enough to lay the fish in put the breadcrumbs, coriander and parmesan cheese
  • Grate the zest of the whole lemon and add to breadcrumb, then cut the lemon in half and squeeze the juice by hand over over the mixture.  Use your hands to stir all the ingredients together
  • Press each fillet one at a time into the breadcrumbs mixture flesh side down so that the breadcrumb sticks to the fillet, before then laying the fillet on a  tray lined with baking paper, skin side down
  • With both fillets on the tray, use you hands to push and remaining mixture left in the dish onto the top of the fillets covering as many gaps as possible
  • Drain the chips and add them to the now heated tray with oil and put them into the oven for 10 mins
  • Remove the chips and turn them all over before returning to the oven, also add the fish to oven and cook all the ingredients until the fish begins to flake, approx 20 mins


Plate and eat - Enjoy


A deliciously simple and low fat fish dinner.
 Cook Time 50 minutes
 Servings 4 People
 Calories 212kcal



  • 1 tbsp olive oil
  • 1 onion thinly sliced
  • 1  small aubergine, roughly chopped
  • ½ tsp ground paprika
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 1 tsp dark or light muscovado sugar
  • 8 large basil leaves, plus a few extra for sprinkling
  • 4 haddock fillets



  • Heat the olive oil in a large non-stick frying pan and stir fry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won’t be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes – this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.