Recipes
Haddock with Radish Salad
Prep time:10 min
Total time:15 min
Serves 4
Ingredients
2 limes
1 bunch radishes with greens
1 cup fresh cilantro leaves, divided
3 tbsp Longo’s Extra Virgin Olive Oil
1/2 tsp salt and 1/4 tsp pepper
4 fresh haddock or cod fillets
1 bag (283g) matchstick rainbow carrots
Directions
- •Rasp or finely grate 1/2 tsp lime rind and set aside. Squeeze juice from limes to measure 6 tbsp; set aside.
- •Remove stems and leaves from radishes. Measure 1/2 cup of the tender leaves and place in small food chopper or blender. Add 1/2 cup of the cilantro leaves, lime rind and 2 tbsp of the lime juice with 2 tbsp Longo’s Extra Virgin Olive Oil and 1/2 tsp salt and 1/4 tsp pepper; purée until smooth. Spread over haddock fillets.
- •Thinly slice radishes and place in large bowl with carrots and remaining cilantro leaves. Drizzle with remaining 4 tbsp lime juice, 2 tbsp Longo’s Extra Virgin Olive Oil, 3/4 tsp salt and 1/4 tsp pepper. Toss well and set aside.
- •Heat cast iron skillet over medium-high heat with 1 tbsp Longo’s Extra Virgin Olive Oil. Place haddock fillets in skillet; cover and roast for about 5 minutes or until fish flakes when tested.
- •Serve haddock with radish salad.
Nutritional Information
Per serving: 320 calories
- Protein 35g
- Fibre 3g
- Fat 15g
- Sugar 5g
- Carbs 10g
- Sodium 930mg