Haddock loin butternut squash and peas

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Haddock Loin Butternut Squash and Peas
  • 1Yield
  • -1Servings+
  • 10 mPrep Time
  • 30 mCook Time
  • 40 mReady In
Print Recipe

Haddock loin butternut squash and peas

Ingredients

Nutrients

Calories
293
Protein
42g
Fibre
7.2g
Sodium
194.2mg
Carbohydrates
27.8g
Fat Total
1.7g
Saturated Fat
0.3g
Cholesterol
110mg

Step by step method

  • Step 1

    Preheat the oven at 200c/180c fan/gas mark 6.

  • Step 2

    Cut a large piece of aluminium foil, enough to create a parcel for the haddock. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.

  • Step 3

    Cut and dice the butternut squash (2cm cubes) and place on a baking tray lined with baking paper. Drizzle with the oil and add a pinch of salt and pepper and place in the heated oven for 15-20 minutes or until tender.

  • Step 4

    Place the frozen peas in a pot of water with a pinch of salt. Boil for 5 minutes until tender.

  • Step 5

    Place the cooked fish onto a plate and squeeze on the lemon, add the cooked butternut squash and peas and serve.

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