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Smoked Haddock, Cannellini and Lemon Crumb Braise

Smoked Haddock, Cannellini and Lemon Crumb Braise Serves 4
455g (1lb) natural smoked haddock fillets, defrosted, skinned and cut into 2.5 cm (1”) cubes
grated rind and juice of 2 lemons
55g (2oz) butter
1 15ml spoon (1 tbsp) olive oil
1 onion, finely chopped
2 celery sticks, finely sliced
2 bay leaves
1 227g can chopped tomatoes
425ml (15 fl oz) vegetable stock
1 425g can cannellini beans, drained
3 15ml spoon (3 tbsp) white breadcrumbs
2 15ml spoon (2 tbsp) fresh parsley, roughly chopped
Heat half the butter with the oil and lightly fry the onion and celery until softened.
Stir in the bay leaves, tomatoes and stock, and simmer for 20 minutes. Stir in the lemon juice, cannellini beans and fish, and simmer for 6 – 8 minutes, until the fish is cooked through.
Heat the remaining butter in a pan, and fry the breadcrumbs until crisp and golden. Stir in the grated lemon rind and parsley.
Serve the braise in bowls with the breadcrumbs sprinkled on top.

Recipe kindly donated by The Seafish Industry

Aromatic Mackerel with Chick-peas

Aromatic Mackerel with Chick-Peas Serves 4
455g (1lb) mackerel fillets, defrosted, cut in two crossways
1 432g can chick-peas, drained
For the marinade:
2 5ml spoon (2 teasp) curry powder or paste
2 cloves garlic, crushed
salt and freshly milled black pepper
70ml (7 dssrtsp) water
2 15ml spoon (2 tblsp) sunflower oil
5cm (2”) piece fresh root ginger, finely chopped
parsley or coriander to garnish
Preheat the oven to 190°C/375°F, Gas Mark 5
Lay the fish into a shallow dish. Mix together the marinade ingredients and pour over the fillets. Cover and chill for 15-20 minutes.
Spoon the chick-peas into a lightly greased ovenproof dish and lay the fillets on top. Spoon over any remaining marinade mixture.
Cover with foil and cook for 15-20 minutes. Remove the foil and cook for a further 10 minutes.
Garnish and serve with basmati rice and a selection of chutneys, relishes, mint yoghurt, naan bread or poppadums.
29g Protein; 27g Fat; 18g Carbohydrate; 5g Fibre.

Recipe kindly donated by The Seafish Industry

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