Serves 2

1 tbsp olive oil
1 tbsp full fat yoghurt
pinch of salt
1/4 tsp cumin seeds
1/2 tsp corriander seeds
1/2 tsp fennel seeds
1 tsp tikka paste
1 tsp tomato puree
2cm fresh ginger, chopped into fine matchsticks
2 fresh haddock fillets
1 lemon

1. Preheat the oven to 180ºC. Begin by lightly roasting the seeds before blitzing in a seed grinder or pestle and mortar. Add the chopped tomato puree, tikka paste, ginger, yoghurt, salt and half lemon juice. 

2. Line an ANTA Baking dish with tin foil, making sure there is enough to cover the fish and lightly grease with olive oil. Place the haddock on the tin foil and cover with the spice paste. Drizzle with the extra olive oil and cover with the extra tin foil.

3. Place the dish in the oven and bake for 15 minutes. They might take longer if they are larger fillets. 

4. Serve hot straight from the oven with a wedge of lemon on the side. 

Added To Bag

Sorry, we couldn't find any products.

View all products.