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Haddock in Herby Yoghurt Sauce

Haddock in Herby Yoghurt Sauce

with mashed potatoes and carrots

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A low and slow roasting technique is employed in this deceptively simple recipe to ensure that the carrots 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 Time1 hour 0 minutes
Cooking Time45 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 piece

Carrot

3 piece

Potatoes

5 g

Chives

75 g

Yoghurt

(ContainsMilk)

250 g

Haddock

(ContainsFish)

1 sachet

Mustard

(ContainsBarley, Mustard, Wheat)

1 sachet

Paprika

(ContainsMustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

to taste

Milk (Optional)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1841 kJ
Energy (kcal)440 kcal
Fat2.74 g
of which saturates0.96 g
Carbohydrate72.09 g
of which sugars13.09 g
Dietary Fiber0 g
Protein31.16 g
Cholesterol0 mg
Salt1 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
•Potato Masher
•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.
  • Chop the potatoes into 2cm chunks (peeling optional). 
  • Add the potatoes to the boiling water and cook until fork tender, 15-20 mins.
  • Once cooked, drain the potatoes in a colander and return to the pan off the heat.
  • Add a knob of butter and a splash of water or milk. Mash until smooth, season with salt and pepper then cover to keep warm.
2
  • While the potatoes are boiling, trim the carrots then quarter lengthways (no need to peel).
  • Finely chop the chives.
3
  • Pop the carrots onto a large (lined) baking tray.
  • Drizzle with oil, season with paprika, salt and pepper then toss to coat.
  • Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.
4
  • 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 left to cook, 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 potato between plates. 
  • Serve the haddock alongside, drizzling over any buttery juices from the pan.
  • Serve the yoghurt chive sauce on the side.