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
- 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.
- 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.