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Cajun Spiced Fish

Cajun Spiced Fish

with herby mash and garlicky sugar snaps

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Cajun cooking is a vibrant mishmash of French, West African and Spanish cuisines. Fish and seafood feature heavily in this style of cooking and you'll be able see why after you've tried this delicious Cajun spiced fish recipe.

Tags:Under 650 calories•Quick•Eat Me First
Allergens:Fish•Sulphites
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Haddock

(ContainsFish)

400 g

Potatoes

10 g

Parsley

150 g

Sugar Snap Peas

1 piece

Garlic

1 piece

Lemon

2 sachet

Cajun Spice Mix

(ContainsSulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Milk (Optional)

to taste

Water

to taste

Butter

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)315 kcal
Energy (kJ)1318 kJ
Fat1.19 g
of which saturates0.17 g
Carbohydrate47.52 g
of which sugars6.08 g
Dietary Fiber0 g
Protein29.1 g
Cholesterol0 mg
Salt0.46 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Grater
•Colander
•Lid
•Large Pot
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
  • Chop potatoes into 2cm chunks (peeling optional). Add to boiling water. Cook until fork tender, 15-20 mins.
  • When done drain the potatoes. Return to pot off the heat.
  • Add a knob of butter and some milk or water.
  • Mash until smooth. Season to taste with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

2
  • Meanwhile, roughly chop the parsley (stalks and all).
  • Peel and grate the garlic (or use a garlic press).
  • Zest the lemon then cut in half.
3
  • Sprinkle half of the Cajun spice mix onto the haddock.
  • Season with salt and pepper and drizzle with oil.
  • Rub the flavourings into the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.
4
  • Put the remaining Cajun spice mix into a small bowl.
  • Add the lemon zest, then squeeze in 1½ tsp lemon juice (double for 4p).
  • Season with salt then mix in 2 tbsp oil (double for 4p) and half the parsley.
  • Add more lemon juice to taste.
5
  • Heat a little oil in a large pan on high heat.
  • Once hot, fry the fish until golden, 2-3 mins. Flip and cook for another 2-3 mins. IMPORTANT: Fish is cooked when opaque in the middle.
  • Remove the fish from the pan. Cover to keep warm. 
  • Return pan to medium-high heat. Add the sugar snaps. Fry for 2-3 mins, add the garlic and cook for 1 min.
  • Add a splash of water, then cover with a lid or some foil and allow to cook until the veg is tender, 2-3 mins.
6
  • Stir the remaining parsley into the mash and divide between your plates.
  • Top with the sugar snaps and haddock.
  • Finish with the Cajun drizzle.