Name: Sautéed haddock with spiced sweet potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 fillet of haddock (about 250g); 2 Tbsp olive oil; 1 leek or 1 onion; 2 medium sweet potatoes; ½ red bell pepper; 1 handful of cherry tomatoes; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp turmeric powder (optional); ¼ tsp dried chilli flakes (optional); juice of 1 lemon or lime; 1 handful coriander leaves

Sautéed haddock with spiced sweet potatoes

23 Sep 2016

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Sautéed haddock with spiced sweet potatoes

Background

Sweet potatoes are super healthy so we should eat them regularly! They are actually very versatile and take on different flavours and seasonings really well. This sautéed haddock with spiced sweet potatoes started out as a Mexican-style recipe, but I added some turmeric and it became more like an Indian dish. Serve it with a green, crispy salad!

Ingredients

1 fillet of haddock (about 250g)
2 Tbsp olive oil
1 leek or 1 onion
2 medium sweet potatoes
½ red bell pepper
1 handful of cherry tomatoes
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric powder (optional)
¼ tsp dried chilli flakes (optional)
juice of 1 lemon or lime
1 handful coriander leaves

Instructions

Peel and dice the sweet potatoes. Slice the leek or onion. Deseed then roughly chop the red pepper.
Heat the oil in a large, lidded pan - add the sweet potatoes and leek, put the lid on and gently sauté for about 8 minutes, until they are tender.
Add the pepper and tomatoes and stir for a couple of minutes.
Add the spices, then stir and the lemon juice together with a drop of water if the vegetables are too dry. Cook for another 8-10 minutes (under cover), until the tomatoes burst and start releasing their juices.
Cut the haddock into bite-sized chunks and lay these on top of the vegetables ( which should be soft by now). Season with salt and pepper generously, put the lid on and cook for about 5 minutes until the fish changes colour. Turn off the heat, and let the fish steam (under the lid) for a couple of minutes (to make sure it's cooked through).
Serve with coriander scattered all over and some extra lemon/lime juiced squeezed on top.