Preparation
Snip and cook the fine green beans. Peel and quarter the boiled eggs. Tear the baby gem lettuce heads.
Method
- 1 Preheat oven to 190C.
- 2 Put the potatoes in a pot of lightly salted water, bring to the boil and simmer until fork tender (about 5 or 6 mins). Drain and cool, then cut into halves (or quarters, depending on size). Season with salt and pepper, and set aside.
- 3 Rub a little olive oil over both sides of the haddock fillets and place on a baking sheet. Season to taste with salt and pepper.
- 4 Add the new potatoes to the tray (around the fillets), place in the oven and roast for 10-12 mins – or until the fish is cooked through and flakes easily.
- 5 Remove from oven. When the fish is cool enough to handle, flake into large chunks.
- 6 While the haddock and potatoes finish cooking, layer the lettuce, beans, eggs, tomatoes and basil in a large bowl, and dress as desired with the balsamic dressing. Top with the flaked haddock and potatoes, and mix gently. Serve immediately.
3 Reviews
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Nicola
Really delicious and healthy mid week meal.
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Sarah
Fresh and light. Loved the twist on this dish. Felt like new again
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Paula
So clever to use haddock. Really easy and good!
- Average per serving
- Calories 382.0kCal
- Fat13.2g
- Saturated2.9g
- Salt1.1g
- Carbohydrates27.2
- Sugar5.6g
- Protein38.7g
- Fibre5.5g