We've teamed smoked haddock with a creamy coconut quinoa packed with freshly shelled garden peas which have just come into season.

Serves: 2 | Cook Time: 25 mins | Calories: 603 | Type: Gluten-Free


  • 2 x 160g smoked haddock
  • 2 eggs
  • 80g quinoa
  • 200ml coconut milk
  • 1/2 vegetable stock cube(celery)
  • 2 tsp wholegrain mustard
  • 1 lemon
  • 100g garden peas
  • 60g spinach
  • Handful of parsley

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 to lots of other healthy dinners.


  1. Preheat the oven to 180C and boil a kettle.
  2. Rinse the quinoa. Dissolve the vegetable stock cube in a jug with 100ml boiling water. Finely chop the parsley leaves.
  3. Add the vegetable stock to a saucepan with the quinoa and the coconut milk. Simmer for 15-20 mins until the liquid has been absorbed, then stir in the mustard, peas and spinach and cook for a further 2 mins. Then mix in half of the parsley.
  4. Meanwhile, place the smoked haddock in a foil parcel with half of the juice from the lemon. Place on a baking tray in the oven for 15 mins until cooked.
  5. Heat a shallow pan of water to hot but not bubbling. Create a gentle whirlpool in the pan with a spoon then break an egg into the middle, one at a time. Cook for 4 mins. Remove from the pan.
  6. To serve, spoon the coconut, spinach and pea quinoa onto a plate. Place the smoked haddock fillet on top, followed by the poached egg. Scatter over the remaining chopped parsley. Enjoy!