A colourful fuss-free one pan lunch or supper dish that is packed full of tasty vegetables, new potatoes and wild Scottish haddock fillets; there is only 270 calories in the complete recipe and nothing else is needed to serve alongside it. Counts towards two of your five-a-day too.
150g new potatoes (cut into small bite-sized pieces)
low-fat olive oil spray (about 10 to 15 sprays)
1 clove garlic (peeled and crushed)
1/4 yellow pepper (cut into chunks)
1/4 red pepper (cut into chunks)
Cornish sea salt seasoning (sea salt and luxury pepper blend)
1/4 of a large courgette (cut into chunky slices)
50g cherry tomatoes (halved)
125g haddock fillet (skinless and boned)
fresh parsley (finely chopped)
lemon wedges/juice to serve
A colourful fuss-free one pan lunch or supper dish that is packed full of tasty vegetables, new potatoes and wild Scottish haddock fillets; there is only 270 calories in the complete recipe and nothing else is needed to serve alongside it. Counts towards two of your five-a-day too. Perfect for a healthy mid-week meal or for dieters on Weight Watchers as well as those on a fast day for the 5:2 diet.
Pre-heat oven to 220C/200C Fan/200F/Gas 7. Parboil the potatoes by adding them to a pan of cold water and then bringing them to the boil for about 5 minutes. Drain them well and pat any excess moisture from them with a clean tea towel.
Spray an oven proof dish with half of the low-fat olive oil spray and add the potatoes, mix them around and then spray them over the top with more low-fat olive oil spray before adding the garlic and pepper chunks, mixing well once more.
Season well with the sea salt and pepper blend, I used Cornish Sea Salt "Sea Salt and Luxury Pepper" blend. Then bake for 25 minutes in pre-heated oven.
Take the potato and pepper mix out of the oven and add the courgettes and cherry tomatoes, then bake for a further 10 minutes before adding the haddock on top of the vegetables, spraying some more low-fat olive oil spray over the fish and baking for a further 8 to 10 minutes, or until the fish is opaque and flakes easily.
Serve immediately with a squeeze of fresh lemon juice and some parsley as a garnish.
270 calories for the complete recipe and nothing else is needed to serve with it, as it is a one pan fish, potato and vegetable bake.
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