Marinated haddock on sauteed greens with poached egg

For my first proper meal after the reboot I wanted to make something super tasty but not too heavy. This definitely hit the mark! Fresh fish, fresh veg, and fresh eggs from the chicken lady down the road!

I was cooking for one with The Fella off to a stag night so it was all about me 🙂

Ingredients (serves 1):

Fillet of haddock

1/2 tspn each of cumin, ground ginger and turmeric

Tbsp olive oil plus another tspn

1 shallot finely sliced

1 clove of garlic

Salt and pepper

Big handful of kale leaves

Big handful of spinach

Few stems of purple sprouting broccoli


How to:

Marinate the fish for an hour or so before cooking. I just mixed all the spices together with the olive oil and coated the fish with the mixture inside a sandwich bag, and put it back in the fridge until it came to cooking time.



Put a frying pan on to a low-medium heat with the tspn of olive oil. When it’s warm add the crushed garlic and shallots. Let them fry slowly until they start to become soft. While that’s cooking put on a pan of water to boil and heat another frying pan on medium with a tiny bit of ghee or olive oil (this is for your fish but there’s already olive oil on it so need need for tons more).

When the shallots are softened add the kale, stir in well to cover it with the mixture in the pan and cook for a few minutes, still on fairly low so as not to burn it.



Drop the broccoli in to the water which should be boiling by now. After a couple of minutes place the fish in to the other warm frying pan. You can also add the spinach to the pan, along with salt and pepper, to the kale and let it start to wilt.


So now you’ve got 3 pans going at once! Your broccoli will be just about ready, so when it is drain it… and a good tip for removing any excess water is to put it back in to the dry pan and back on the cooker. It’ll sizzle and dry up any of the moisture left behind. Put that on to a plate and set aside somewhere warm (or microwave it for 30 seconds before plating up).

Add boiling water to the now empty pan, a couple of inches high, and put it back on the cooker to boil. When it simmers place your egg in to the water. I crack my egg in to a small cup and place it gently in the water. Time to flip your fish if you already haven’t, and hopefully you’ve been turning the veggies in the pan.

The egg should take 2-3 minutes to cook. To plate up, put the veg on the bottom, place your fish on top, and remove the egg from the pan gently, placing it on a kitchen towels for a moment to soak up the water before finishing the dish with the egg on top.

Soooooo good! Eat it!



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