The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tsp brown mustard seeds (Mustard)
-
1 tbsp curry powder
- 100g Tomatoes Baby Seasonal Mix
- 12 baby potatoes
- 1 unwaxed lemon
- 1 savoy cabbage
-
280g sweetcorn
- 2 egg (Eggs)
- 5 spring onion
- 4 smoked haddock fillets (Fish, Milk, Soya)
- 1 handful of fresh coriander
Eggs, Fish, Mustard
Milk, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 83Kcal | 366Kcal |
| 348kJ | 1532kJ | |
| Fat | 2.5g | 11g |
| of which saturates | 0.4g | 1.9g |
| Carbohydrates | 9g | 40g |
| of which sugars | 2.4g | 10g |
| Protein | 6.1g | 27g |
| Salt | 0.38g | 1.7g |
| Fibre | 2.0g | 8.8g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9.
- Line two baking trays with parchment paper
- Pull out a large frying pan, a medium bowl, a sieve & a grater
Roast the potatoes
- Cut the potatoes into 2cm chunks, add to one of the lined baking tray toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- When the potatoes have 17 mins remaining. Place each haddock fillet onto a separate piece of foil or parchment paper (large enough to make a parcel). Loosely fold the parcels to enclose the fish, then place them onto the other lined baking tray. Return to the oven and roast for the remaining time, until the haddock is cooked through
Prep the rest & make the coriander oil
- Thinly slice the spring onions. Zest and quarter the lemon. Roughly chop the coriander. Thinly slice the cabbage. Halve the tomatoes. Drain and rinse the sweetcorn
- In the small bowl, combine the lemon zest, half the coriander, the juice from half the lemon, 1 tbsp olive oil and a pinch of salt
Sizzle time
- Heat the large frying pan with 1 tbsp olive oil on medium high heat. Once hot, add the sweetcorn and cook for 4-5 mins, until golden
- Stir in the curry powder and mustard seeds, cook for 30 secs, then add the tomatoes, spring onion and cabbage. Cook for 3-4 mins, until the cabbage is wilted and piping hot
Sunny side up
- When done, toss the curried veg through the roasted potatoes with the remaining lemon juice. Season with salt and pepper
- Wipe out and reheat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, crack in the eggs and cook for 2-3 mins, until the white has set and the yolk is runny
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once cooked, flake the haddock into the hash mix (discarding the skin). Add the remaining coriander, then gently mix to combine. Season generously with salt and pepper
- Share the haddock hash between plates, topped with the fried eggs. Garnish with the coriander oil
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