Name: Spiced haddock with butternut squash, kale and chickpeas
Total time: 2100 s
Yield: 4
Ingredients: 1 onion; 4 haddock fillet; 4 sprig thyme; 2 clove garlic; 1 pinch chilli flakes; 1/4 teaspoon fennel seeds; 1 butternut squash; 1 tin chickpeas; 200 millilitre dry white wine; 125 gram kale

Step 1

Heat 2 tbsp extra virgin olive oil in a large, shallow saucepan or frying pan for which you have a lid, over a low-medium heat. Tip in the onion (1) and cook for 5 minutes. Meanwhile, season the fish fillets (4) on both sides with salt and the thyme leaves (4 sprigs) , pressing them down into the flesh. Cover and chill in the fridge.

Step 2

Add the garlic (2 cloves) , chilli (1 pinch) and fennel seeds (as needed) to the pan, stir until fragrant, then tip in the butternut squash (1) and chickpeas (1 tin) . Season with salt and black pepper. Pour the wine (200 mL) into the pan, simmer uncovered for 2 minutes, then cover and cook over a low heat for 15 minutes.

Step 3

Give the braising vegetables a stir and add a splash of water if the liquid has dried out, then tip in the kale (125 g) or cavolo nero and cover again. Cook for 2 minutes, until the greens have wilted enough for you to be able to stir them through the other vegetables.

Step 4

Add a little black pepper to the seasoned fish, then lay the fillets over the vegetables. Cover and cook for 5 minutes, or until the fish is opaque all the way through. Serve with a generous drizzle of extra virgin olive oil.

Spiced haddock with butternut squash, kale and chickpeas

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Spiced winter root veg harissa stew

Summer meringues with ice cream and choc truffle sauce

Vegan coconut chocolate truffles

Pizza chicken traybake with perfect parmesan-crusted potatoes and Tenderstem broccoli

Mexican-inspired beans on toast

Super zesty margarita

Crispy sriracha tofu and tenderstem broccoli noodles

Panettone French toast with clotted cream

Prawn tacos with clementine salsa

Blackberry Eton mess

Thai-style pork lettuce cups

Keralan-style haddock curry

Raspberry and custard pudding

Apple and cheddar scones with honey butter

Maple sausage and brussels sprout hash

Mushroom biriyani with coriander chutney