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Haddock in Herby Yoghurt Sauce

Haddock in Herby Yoghurt Sauce

with roast potatoes and carrots

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A cooking method known as parboiling is employed in this deceptively simple recipe to ensure that the carrots and potatoes are almost melt-in-your-mouth tender, much like the haddock they accompany.

Tags:Under 650 calories•Egg Free
Allergens:Milk•Fish•Barley•Mustard•Wheat
Total Time55 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 piece

Carrot

400 g

Potatoes

5 g

Chives

75 g

Yoghurt

(ContainsMilk)

250 g

Haddock

(ContainsFish)

1 sachet

Mustard

(ContainsBarley, Mustard, Wheat)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)357 kcal
Energy (kJ)1495 kJ
Fat2.61 g
of which saturates0.96 g
Carbohydrate54.3 g
of which sugars12.11 g
Dietary Fiber0 g
Protein29.32 g
Cholesterol0 mg
Salt0.62 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
•Baking Sheet with Baking Paper
•Colander
•Medium Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the potatoes and carrots.
  • Trim the carrot then quarter lengthways (no need to peel).
  • Cut the potato into long, narrow wedges (peeling optional).
2
  • Once water is boiling, add the carrots and potatoes to the pot.
  • Cook (lid on) until softened, 8-10 mins. 
  • Drain in a colander and return to the pot.
  • Allow to steam without lid, 30 secs.
3
  • Spread the drained veg out on a lined baking tray. 
  • Pat dry then drizzle on 2 tbsp oil (double for 4p) along with salt and pepper.
  • Toss to coat.
  • Roast in the oven for 20-30 mins.
4
  • Meanwhile, finely chop the chives.
  • In a small bowl, combine the yoghurt, mustard and chopped chives.
  • Season to taste with salt and pepper.
5
  • When the veg has 5 mins cooking time left, melt 1 tbsp butter (double for 4p) in a pan over medium heat.
  • Add the haddock and fry, 2-3 mins on each side, or until cooked through. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. 
  • Season with salt and pepper.
6
  • Divide the carrots and potatoes between plates. 
  • Serve the haddock alongside, drizzling over any buttery juices from the pan.
  • Finish with a drizzle of the yoghurt chive sauce.