Baked Spicy Mustard Haddock
This is a great source of protein and healthy omega fatty acid.Twice a week fish is always good.They can be well paired with some fried rice or a green salad as accompaniment.I have made this smoked variety fish with some vegetables ,trying to give a nice curry texture . This recipe is very low on oil and yes it has cheese( just for the sake of taste buds of my lil kid), but if you do not want it, you can take out the cheese and it tastes even better.There is no need to add cheese if you do not feel so.The crunchiness of vegetables is well accompanied by the smooth texture of baked spicy mustard fish
Total Steps
10
Ingredients
14
Tools Needed
6
Ingredients
- 2-4 fillets Smoked Haddock fish
- 2 teaspoons Turmeric powder
- 3-4 teaspoons Mustard powder
- 2-3 teaspoons Red pepper powder
- 1 teaspoon Salt(optional)
- 4-5 pieces Baby Corn
- 7-8 whole Beans
- 2 tablespoons Pasta sauce
- 1 medium Tomato
- 1/2 onion Onion, chopped finely
- 2 cloves Garlic, chopped finely
- few teaspoons Ginger, grated or chopped finely
- 1 slice Cheese slice or shredded cheese(optional)
- 1 tablespoon Oil for frying/sautéing vegetables
Instructions
Step 1
Combine mustard powder, red pepper powder, turmeric, and salt to make a spice mixture.
Step 2
Evenly coat the fish fillets with this spice mixture and wrap them in foil to form individual packets.
Step 3
Bake the fish packets at 200 degrees C for 20-25 minutes.
Step 4
While the fish is baking, prepare the vegetables and sauce. Take a saucepan, add oil, and sauté the chopped ginger, garlic, and onions.
Step 5
Add beans, baby corn, and tomatoes to the saucepan.
Step 6
Fry the vegetables well, seasoning them with salt and red pepper powder.
Step 7
Keep stirring and cooking the vegetables, ensuring they remain crunchy.
Step 8
Arrange the cooked vegetables and pasta sauce over the baked fish (still in their foil packets). Sprinkle some cheese (if using, tear and spread evenly over it).
Step 9
Return the entire dish to bake for an additional 5-7 minutes.
Step 10
Serve immediately while still piping hot, optionally with a side of beet rice pulao.