Olive Magazine
Smoked Haddock Recipe with Tabbouleh Salad

Spiced smoked haddock with tabbouleh

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal397
fat8g
saturates1.4g
carbs40.7g
fibre2.5g
protein39.7g
salt3.4g
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Ingredients

  • 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

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.

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