Cajun Spiced Fish
with herby mash and garlicky sugar snaps
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.
Sugar Snap Peas
Cajun Spice Mix
Not included in your delivery
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir the remaining parsley into the mash and divide between your plates.
- Top with the sugar snaps and haddock.
- Finish with the Cajun drizzle.