Lemon-Topped Haddock with Potatoes & Avocado Salad

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AVOCADO is a rich source of glutathione, which helps to clear the body of harmful, oxidised fats. The antioxidants in avocados encourage the elimination of toxic, free radicals, keeping you young and healthy. Eat fresh avocados or use avocado oil in your cooking.

Lemon-Topped Haddock with Potatoes & Avocado Salad

Serves 4
4 thick haddock fillets, skinless * salt & freshly ground black pepper * 2 tbsp extra light mayonnaise * 1 lemon, grated zest and juice * 1 tsp dried mustard * 4 tbsp fresh dill, finely chopped * 4 tbsp fresh chives, finely chopped * 12 new potatoes, quartered * 1 avocado. peeled and diced * 4 cherry tomatoes, quartered * 1 cucumber, diced * 1 tsp white wine vinegar * lemon wedges

Pre-heat the oven to 200°C/400°F/Gas 6. Put the haddock fillets onto a board and season well, then place on a non-stick roasting tin.

Mix together the mayonnaise, lemon zest and juice, half of the chopped herbs and mustard, then spread over the top of the fillets. Bake in the oven for 20 minutes or until the fish is cooked through. Meanwhile, boil the potatoes in salted, boiling water until tender. Drain and put back into the pan until ready to serve. Mix together the avocado, tomatoes and cucumber with the vinegar to make a salad garnish. Place the potatoes in a dish and add the salad to the top, sprinkling on the remaining chopped herbs. Place the haddock on top, add lemon wedges and serve.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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