Smokey Haddock

You will need:

  • x1 Slice of smoked haddock (230g)

  • x1 Sweet potato washed

  • x4-5 stalks of cavolo nero (black cabbage)

  • x2 eggs 

  • x2 garlic cloves

  • x1tbsp coconut /olive oil

  • x2 Sprigs fresh rosemary diced

  • Black pepper 

 

Method:

  • Wash sweet potato

  • Gently slice into thin slices leaving about 1/4 at the bottom, be careful not slice all the way through!

  • Place on a baking tray.

  • Mix together your coconut or olive oil, rosemary and garlic. Brush on to the sweet potato , try make sure you get it in between the slices too. 

  • Bake at 200c for around 50 mins. (This can be sped up by microwaving the potatoes slightly first then baking )

  • When the potato is starting to crisp up place your smoked haddock on to a sheet of tin foil and season with black pepper, wrap into a loose parcel and place on a baking tray. Reduce oven heat bake at 180c for around 20 minutes.

  • Meanwhile heat a little coconut oil or olive in a pan with some crushed garlic. Wash cavolo nero and place into the pan, gently fry for 5 mins.

  • Fill around 1/3 of a small pan with cold water and bring to boil.

  • Crack your eggs into a ramekin or small bowl and gently tip into the simmering water.

  • Allow to poach for around 3-4 minutes.

  • Sprinkle some rosemary to serve.

 

 

MealsJenna McCormick