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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

½ piece

Lemon

1 sachet

Cajun Spice Mix

(ContainsSulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter (Optional)

to taste

Milk (Optional)

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)304 kcal
Energy (kJ)1273 kJ
Fat1.04 g
of which saturates0.16 g
Carbohydrate44.69 g
of which sugars5.35 g
Dietary Fiber0 g
Protein28.72 g
Cholesterol0 mg
Salt0.35 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
•Baking Sheet with Baking Paper
•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 (if you have it) 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 and cut half the lemon into wedges (double for 4p).
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 some of the juice.
  • Season with salt then mix in 1½ tbsp oil (double for 4p) and half the parsley.
  • Add more lemon juice to taste.
5
  • Place the haddock onto a lined baking tray and bake in the oven until it's cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
  • Meanwhile, drizzle a little oil in a large pan on medium-high heat.
  • When hot, add the sugar snaps. Fry for 2-3 mins, add the garlic and cook for 1 min more.
  • Add a splash of water, then cover with a lid 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.