Spiced haddock with chickpea mash
Give your weekly fish dish some extra flavour with this spicy haddock and chickpea mash recipe. Using curried spices, chilli and fresh yoghurt, this dish can be adjusted to your preferred level of heat.
Spiced haddock with chickpea mash
Add a touch of spice to your midweek meals with this garam masala coated haddock.
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 2
Ingredients
- 3 tbsp Yeo Valley natural yoghurt or 0% fat natural yoghurt
- 2 tsp garam masala
- good pinch of salt
- 1 tbsp fresh coriander (chopped)
- 175g x2 pieces of haddock
- 10g Yeo Valley organic salted butter
- a few dried chilli flakes
- 1 garlic clove (crushed)
- ½ tsp lemon zest
- black pepper (to taste)
- 400g tinned chickpeas (drained)
- 50g spinach leaves
- 1 tbsp Yeo Valley natural yoghurt or 0% fat natural yoghurt
Method
Step 1
Mix the yoghurt and garam masala together with the salt and coriander. Place the haddock on a plate and coat completely with the yoghurt mixture, then leave to marinate for 10-15 minutes.
Step 2
Heat the grill to a moderate-high heat and grill the fish for 4-5 minutes until cooked through.
Step 3
While the fish is cooking, heat the butter in a pan and cook the chilli and garlic for 1 minute before adding the lemon, black pepper and chickpeas. Heat through, then mash to break up a little.
Tip: Be careful not to overcook your fish! To check it is perfectly cooked, insert a fork into the thickest part and gently twist – it should flake easily.
Step 4
Add the spinach to the pan and cook for 1-2 minutes until wilted, then stir in 1 tbsp of the yoghurt.
Step 5
Serve the mash with the fish on top.
Recipe and image courtesy of Yeo Valley, yeovalley.co.uk