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.

Serves: 2 | Cook Time: 25 mins | Calories: 450 | Type: Gluten-Free | Macros P: 35g / C: 40g / F: 18g

Ingredients:


  • 2 x 150g haddock fillet
  • 80g millet
  • 160g cherry tomatoes
  • 60g spinach
  • Handful of parsley
  • 2 tsp dried Italian herbs
  • 2 tbsp tomato puree
  • 2 tbsp ground almonds (nuts)
  • 1/2 lemon
  • 1 tbsp balsamic vinegar (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Preheat the oven to 180C / gas mark 4 and boil a kettle.
  2. 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.
  3. 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.
  4. Place the haddock on a baking tray in the oven for 10-12 mins until cooked through.
  5. Meanwhile, cut the cherry tomatoes in half and roughly chop the spinach. Finely chop the parsley.
  6. 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.
  7. Serve the Mediterranean haddock alongside the millet tabbouleh.