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Spiced fish with broccoli puree

This spiced fish with broccoli purée is perfect for a midweek supper. It’s ready within 15 minutes. It’s low-cal and low-carb, but you can serve it with sautéed potatoes (like I did) or bread, with grilled veggies or salad etc on the side. I used haddock, but hake and cod would be fine too. For a gluten-free version use rice or chickpea flour. Even fine polenta would work too. If you want it extra spicy, add some cayenne to the  coating.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 haddock fillets
  • 1 tsp paprika powder
  • 1 tsp ginger powder
  • ½ cup flour wheat, rice or chickpea
  • 3 Tbsp corn flour
  • 1 head broccoli
  • 1 piece of ginger
  • 2 cloves of garlic

Method
 

  1. Tear the broccoli into florets and put them in a pan of slightly salted water. Add the ginger and garlic cloves. Bring to the boil, then cook for about 5 minutes.
  2. Meanwhile, mix the flour, cornflour, ginger powder, salt and paprika in a bowl, then coat the fish fillets in this mixture. Put them on a plate.
  3. By now the broccoli should be cooked, so drain and purée them with a stick blender (including the ginger and garlic cloves). Season to taste. Add a pinch of cayenne for an extra kick.
  4. Heat some oil in a frying pan and put the fish into the hot oil. Fry for a couple of minutes, then turn them over. Fry them again for another couple of minutes until their coat is golden. Don’t overcook the fish - but make sure the flesh is cooked through, particularly, if it’s a thick slice.
  5. Serve the fish fillets with the broccoli purée.