Mediterranean-style haddock with millet tabbouleh
5 min Prep, 25 min Cook
Contains Fish and more
The Mediterranean coating on our Cornish haddock is made with ground almonds for a boost of Vitamin E, and served with a cherry tomato, spinach and millet tabbouleh.
Preheat the oven to 180C / gas mark 4 and boil a kettle.
Heat a dry saucepan and pour the millet in before the water. Toast the millet for 2 mins, stirring constantly. Pour in 400ml boiling water, reduce the heat and cover for 15 mins.
Meanwhile, to make the Mediterranean crust, mix together the Italian herbs, balsamic vinegar, tomato puree, ground almonds and 1 tbsp olive oil in a bowl. Season with sea salt and black pepper. Spread the Mediterranean crust over the top of the haddock.
Place the haddock on a baking tray in the oven for 10-12 mins until cooked through.
Meanwhile, cut the cherry tomatoes in half and roughly chop the spinach. Finely chop the parsley.
Drain the millet, fluff with a fork and stir in the chopped spinach. Then mix in the cherry tomatoes, chopped parsley, 1 tbsp olive oil, a squeeze of lemon juice, and a pinch of sea salt.
Serve the Mediterranean haddock alongside the millet tabbouleh.
Serving Size 429.5 g
|Amount Per Serving|
|Calories 693 cals||35%|
|% Daily Value*|
|Kilojoules 2907 kJ||35%|
|Fat 17.5 g||27%|
|Sodium 1234.4 mg||54%|
|Carbohydrate 77.7 g||26%|
|Protein 41.8 g||84%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|