Haddock with summer vegetables recipe

12 ratings Rate
  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 358 calories / serving
  • Healthy
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Preheat the oven to gas 6, 200°C, fan 180°C.

Toss the vegetables in olive oil and place in a large roasting tin. Season and drizzle with the balsamic vinegar if using. Roast in the oven for 30-40 minutes until lightly browned and tender. Sprinkle with the chives and set aside.

Place the haddock fillets on a baking sheet, season and drizzle with a little olive oil. Roast in the oven for 7-10 minutes until just cooked through and flaking easily.

Serve the haddock with the roasted vegetables, sprinkled with basil leaves and a squeeze of lemon juice.

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  • Ingredients

  • 4tbsp olive oil
  • 2 aubergines, chopped
  • 2 courgettes, sliced into thick discs
  • 2 red peppers, seeded and cut into strips
  • 2 yellow peppers, seeded and cut into strips
  • 2 garlic cloves, unpeeled but lightly crushed with the back of a knife
  • 1tbsp balsamic vinegar (optional)
  • salt
  • pepper
  • bunch chives, chopped
  • 4 x 200g haddock fillets
  • small handful basil leaves, shredded
  • juice of ½ lemon
  • Energy 1500kj 358kcal 18%
  • Fat 14g 19%
  • Saturates 2g 10%
  • Sugars 11g 12%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 12.1g Protein 43.1g Fibre 7.5g


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