Breaded Haddock with Roasted Baby Potatoes & Beetroot

 Preparation Time                      
'
'
Nr of servings
2
Difficulty Level
Breaded Haddock with Roasted Baby Potatoes & Beetroot

This Breaded Haddock with Roasted Baby Thyme Potatoes & Roasted Cumin Beetroot is a healthy and delicious quick dinner recipe. Fresh thyme and cumin add a warm, peppery note to this dish, making it a sensational and simple dinner.
 Preparation Time                      
'
'
Nr of servings
2
Difficulty Level

Ingredients

2 
Birds Eye 4 Breaded Haddock Fillets
160g 
Beetroot
200g 
Baby Potatoes
1 
Tablespoon Olive Oil
1 
Small bunch Fresh Thyme
1 Teaspoon  
Cumin Seeds

Method

  1. Peel and chop raw beetroot into quarters. Place in a baking tray drizzle over olive oil and cumin seeds, season to taste. Roast in oven at 200°c for 20-25minutes
  2. Put baby potatoes in baking tray drizzle with remaining olive oil and fresh thyme, season to taste. Roast in oven at 200°c for 20-25minutes
  3. Cook breaded haddock fillets as per pack instructions
  4. Serve and enjoy.

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Oven

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
476.9
22.3
2.5
7.6
1.1
Percent of daily values
24
%
32
%
13
%
8
%
18
%
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.

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