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Baked beetroot & haddock parcels
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100g giant wholewheat couscous
2 x 120g haddock loins
6 sprigs dill, chopped
2 tsp olive oil, divided
½ x 300g pack G’s Ready To Eat Beetroot, sliced
½ x 200g pack Greek olives with feta, roughly chopped
2 shallots, very finely diced
1 orange, segmented, juice reserved
Juice of 1 lemon
½ x 25g pack flat leaf parsley, chopped
1. Preheat the oven to 200°C, gas mark 6. Bring a small saucepan with 500ml of water to the boil and cook the couscous according to the pack instructions.
2. Cut 2x40cm sheets of baking parchment. Place a haddock loin at the bottom of each sheet. Top each one with some seasoning, the dill, olive oil and beetroot. Gently roll the ingredients upwards in the parchment paper, then twist the ends like a sweet. Tie each end with cooks’ string if available or simply tuck underneath tightly to enclose completely. Bake in a small roasting tin for 15 minutes or until the fish is cooked through and opaque.
3. Drain and rinse the cooked couscous with cool water, then drain again thoroughly. In a large bowl, mix the cooled couscous with the Greek olives and feta, shallots, orange segments, orange juice, lemon juice and parsley. Season and serve with the opened fish parcels.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in October 2019.
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