“shark" & Bake - Haddock Recipe
Haddock (Cucumber & Tamarind Salsa) & Curry seasoned wedge potato fries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Haddock
Cucumber & Tamarind Salsa
Curry Seasoned Wedge Potato Fries
Method
Preparation of Haddock
- 1
Preparation of Cucumber & Tamarind Salsa
- 2
Make the Salsa
In a bowl, combine diced cucumber, tamarind paste, finely chopped red onion, cilantro, salt, and lime juice. Mix well and set aside to let the flavors meld.
Preparation of Curry Seasoned Wedge Potato Fries
- 3
Prepare the Fries
In a large bowl, toss the potato wedges with olive oil, curry powder, salt, and black pepper until evenly coated. Spread them out on a baking sheet in a single layer.
- 4
Bake the Fries
Bake the potato wedges in the preheated oven for about 25-30 minutes or until golden and crispy, flipping halfway through.
Cooking the Haddock
- 5
Bake the Haddock
Place the marinated haddock fillets on a greased baking sheet. Bake in the oven for 15-20 minutes or until the fish is cooked through and flakes easily with a fork.
Serving
- 6
Plate the Dish
Once everything is cooked, plate the haddock fillets alongside the curry seasoned wedge fries, and top with the cucumber and tamarind salsa. Serve hot.
