Haddock with Salsa Verde

Haddock with Salsa Verde, Broccoli and Bean Mash is a light, nutritious dish combining flaky grilled haddock with a creamy mash of borlotti beans and broccoli, topped with a punchy herb-packed salsa verde. It’s quick to prepare, diabetic-friendly, and bursting with fresh, vibrant flavours.

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Ingredients

2 large haddock fillets fillets skin on
1 spray olive oil
400 g borlotti beans drained
300 g broccoli florets
1/3 bunch flat leaf parsley
1/3 bunch basil
1/3 bunch mint
1 clove garlic crushed
1 tsp capers drained
2 tbsp olive oil
2 small gherkins sliced
3 medium anchovy fillets
2 tbsp crème fraiche light

Instructions

Give the haddock a pump of spray oil and lay skin side up on a sheet of parchment paper.
2 large haddock fillets, 1 spray olive oil
Preheat the grill to high and grill the fish for 3-4mins. Turn, spray with oil and grill for a further 3-4 mins.
1 spray olive oil
Meanwhile, bring a large pan of water to the boil, add the beans and broccoli and simmer for 5 mins.
400 g borlotti beans, 300 g broccoli florets
Put the herbs, garlic, capers, oil and gherkins in a blender.
1/3 bunch flat leaf parsley, 1/3 bunch basil, 1/3 bunch mint, 1 clove garlic, 2 tbsp olive oil, 2 small gherkins, 1 tsp capers
Wash the salt from the anchovy fillets and pat dry. Add to the blender and blend the sauce until finely chopped, adding 1 sp of water to thin the sauce if necessary.
3 medium anchovy fillets
Drain the broccoli and beans, return to the pan, add the crème fraiche and coarsely mash.
2 tbsp crème fraiche
Divide the mash between 2 plates, top each with the fish and add the salsa verde.
Serve with a lemon wedge.

Nutrition