Breaded Haddock with Roasted Baby Potatoes & Beetroot

Preparation time
'
Cooking 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
'
Cooking 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.

Preparation Method

oven icon
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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