One of my favourite dishes when I fancy something a bit meaty, full of flavour and healthy goodness. Ends up perfect every time.
key facts:
- Serves 1
- Total Time: 20 mins (Prep: 5 mins, Cooking: 20 mins)
- Difficulty: Easy
- Suitability: Pescetarian
equipment:
- Medium Pan
- Baking Tray
- Knife
ingredients:
- 1 MSC Approved Smoked Haddock Fillet – 75p (£2.99 for 4 fillets from Aldi)
- 5-6 (200g) Small Potatoes – 35p (£1.75 for 1kg from Able & Cole)
- 1 tablespoon (15g) Unsalted Organic Butter – 12p (£2 for 250g from Abel & Cole)
- 50g Petit Pois – 13p (£2 for 750g from Tesco Finest)
- 5 (50g) Plum Tomatoes – 60p (£3 for 250g from Abel & Cole)
- Optional Extras (not included in cost calculation):
- 1 pinch Pepper
- 1 pinch Sea Salt
method:
- Weigh, wash and put potatoes in a pan of boiling water on high heat (it will take approx. 15-20 minutes to cook – you will know they are cooked when you can put a knife easily through the potatoes).
- Turn the oven on to 200*C fan. Wash the smoked haddock before placing it on a baking tray with a dollop of butter if you wish (it will take approx. 15-20 minutes to cook – you will need to check it after 15 mins and every couple of mins after that to see if the fish is starting to flake, then you know it is cooked).
- Cut up the plum tomatoes in slices and about 5 minutes before the fish is cooked, add them to the baking tray to soften them a little.
- Once the potatoes are cooked, plate it up with the smoked haddock. Remember to add butter to the potatoes so it melts in time.
- Add the frozen petit pois to the boiling water the potatoes were in, as they will only need a few minutes, then drain and plate up. I like to add some more butter to the petit pois too and a little salt and pepper to the plum tomatoes.
- Enjoy!
How did you get on with this pescetarian meal? Are you pescetarian yourself or have considered being pesce? Comments your thoughts below.
There’s plenty more fish in the sea.
UNKNOWN
Originally published on: 13/10/19
