Crispy Haddock with Lebanese Rice

👌Crispy, aromatic, nutritious & phenomenally good.

👆🏽Here’s a way to spice up a classic combo of fish & rice especially when you’ve ‘hadd’ (see what we did there?) enough of the plain, bland original recipes.

🥘With added flavours & ingredients, this one has additional herbs, spices & foods to boost the nutritional profile but more importantly the flavour as well.

🦪Seafood is a great source of nutrients and including more of it in your day today intake is great way of positively influencing you’re health.

🐟 White fish like haddock is low in energy but rich in selenium which plays a key role in healthy thyroid function & in the production of one of your body’s master antioxidants - glutathione.

ℹ️ Glutathione is responsible for clearing up the mess in your cells that that you endure from your day to day living. Think of it like a vacuum cleaner almost sucking up all the mess from the reactions in your body.

😵These reactions cause damage and decay.

👍Minerals like selenium are generally under consumed so adding some white fish to your diet is great way to get more - another source is Brazil nuts.

😁We’ll I’m sure you’ve ‘hadd’ (see what we did there?) enough of the science, and now for the recipe!

Here’s what you’ll need

Serves 1

• 1 red onion, diced

• 100g of fresh haddock fillet, diced into bite size pieces

• 60g basmati rice

• 1 garlic clove, grated

• 1 Kallo vegetable stock cube

• 1 lime

• A large handful of baby spinach

• 1 dessert spoon of tahini

• 20g of sultanas

• 1 tbsp of ras el hanout

• 1 tsp of ground ginger

• 1 tsp of ground turmeric

• 1 tbsp. of crispy onions

• 2 tbsps of cornflour

Here’s how to put this one together:

1. Prep the onion, garlic & haddock pieces

2. Hear a large wide pan with 10g of butter. Once hot add the onion & garlic and cook until soft (around 5-6 minutes).

3. Whilst the onions are cooking boil a kettle.

4. Once the onions have softened add the ras el hanout and cook for 1-2 minutes to realise the aromas.

5. Dissolve the vegetables stock cube in 200ml of water and roughly chop the sultanas.

6. Add the rice, sultanas, stock, salt, pepper & 1/2 a lime to the pan.

7. Mix everything well & bring to the boil. Once boiling, lower the heat & cover with a lid for 15 minutes or until rice is cooked & liquid has evaporated.

8. Do this whilst the rice is cooking: par dry the haddock with kitchen roll.

9. Add the haddock to a large bowl with cornflour, turmeric, a pinch of salt & pepper. Mix the fish well until all is covered.

10. Heat another large pan and spray with 10-15 sprays of fry light (or 2 tsps. of olive oil).

11. Add the coated haddock to the hot pan and cook for 3-4 minutes on each side until crispy.

12. Wash the spinach & dry it. Add it to the rice and cook for 3 minutes. The Lebanese rice is complete.

13. Cut the other remaining lemon into 4 wedges.

14. Too the rice with the crispy haddock and drizzle the tahini over. Garnish with the crispy onions & lemon wedges. Enjoy!



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