Spiced smoked haddock with tabbouleh

Name: Spiced smoked haddock with tabbouleh
Total time: 30 min
Yield: Serves 2
Ingredients: 1 tsp medium curry powder; groundnut oil; 2 thick smoked haddock skinless pieces; to serve natural yoghurt; 100g bulgar wheat; 4 spring onions washed and chopped; 2 plum tomatoes diced; ½ cucumber seeds scraped out and diced; a handful of leaves mint chopped; ½ small bunch flat-leaf parsley chopped; ½ lemon juiced

Published: December 19, 2014 at 2:32 PM

Save recipe

Serves 2

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

If you love smoked haddock try this simple quick idea. Lightly spiced with curry powder then pan-fried. Then pop the fish on top of a healthy, herby tabbouleh for a midweek meal for two

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

1 tsp medium curry powder
groundnut oil
2 thick smoked haddock

skinless pieces
to serve natural yoghurt

TABBOULEH

100g bulgar wheat
4 spring onions

washed and chopped
2 plum tomatoes

diced
½ cucumber

seeds scraped out and diced
a handful of leaves mint

chopped
½ small bunch flat-leaf parsley

chopped
½ lemon

juiced

Nutrition: per serving

kcal397
fat8g
saturates1.4g
carbs40.7g
fibre2.5g
protein39.7g
salt3.4g

Method

step 1

Put the bulgar wheat in a bowl and pour over boiling water. Cover with clingfilm and leave for 20 minutes then drain really well. Mix with the rest of the tabbouleh ingredients and season.
step 2

Mix the curry powder with 1 tbsp of oil and rub all over the haddock. Grill for 6-7 minutes until golden and cooked through. Serve with the tabbouleh and some yoghurt thinned with a little more lemon juice.

Check out more of our best fish recipes here...

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue