Tandoori Marinated Haddock with Steamed Rice and Fennel, Cucumber & Spring Onion Salad

Tandoori Marinated Haddock with Steamed Rice and Fennel, Cucumber & Spring Onion Salad

Plump fillets of haddock, smothered in chef Adam’s legendary tandoori marinade, with a simply superb salad.

  • Dish Type: Main
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Difficulty: Easy
  • Cuisine type: Anglo-Indian

Ingredients

  • 2 x 150g Tandoori Marinated Bream Portions
  • 125g Basmati Rice
  • ½ Head of Fennel
  • 100g Cucumber
  • 2 x Spring Onion
  • 40ml Honey, Mustard and Fennel Dressing
  • 10g Coriander

Allergens

  • Fish
  • Mustard

Method

  1. Soak the basmati rice in cold water for about 30 minutes, then drain in a sieve. Bring a saucepan of lightly salted water to the boil and place the rice into it, stir to the boil and simmer gently until tender, approx. 10 – 12 minutes.
  2. Slice the fennel as thinly as possible with your sharpest knife. Alternatively, you can use a mandolin, if you have one. Slice the cucumber and spring onion, also as thinly as possible. Dress your salad lightly with the honey, mustard & fennel dressing.
  3. Line a large, deep baking tray with foil. Glaze the foil with a touch of vegetable oil. Place the pre-marinated bream fillets, skin side up, in it.
  4. Grill the bream fillets for approximately 5-7 minutes, under a medium heat, until the skin starts to blister and the fish is cooked. Then remove from the grill and finish with a squeeze of lemon juice and some chopped coriander leaves.
  5. To serve, arrange the salad onto your plates with the grilled fish alongside it, serve the steamed rice on the side

Nutrition per serving

  • Per Serving 646(kcal) / 2705(kJ)
  • Fat 27.0g
  • Saturates 1.6g
  • Carbs 63.0g
  • Sugars 4.0g
  • Protein 36.0g
  • Salt 0.88g