Ingredients
- 4 Norwegian haddock fillets
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- Salt and pepper to taste
- 1 small cauliflower, cut into florets
- 200g sweet corn (fresh or frozen)
- 2 cloves garlic, crushed
- 50g butter
- 50ml milk (or more as needed)
- Salt and pepper to taste
For the spiced haddock…
- 4 Norwegian haddock fillets
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- Salt and pepper to taste
For the cauliflower and corn purée…
- 1 small cauliflower, cut into florets
- 200g sweet corn (fresh or frozen)
- 2 cloves garlic, crushed
- 50g butter
- 50ml milk (or more as needed)
- Salt and pepper to taste
Preheat the oven to 200°C/400°F/gas 6.
In a small bowl, combine the ground cumin, ground coriander, paprika, turmeric, chilli powder, salt, and pepper.
Pat the haddock fillets dry with a paper towel. Rub the spice mixture evenly on both sides of the fillets. Heat olive oil in an oven-safe frying pan over medium-high heat. Place the haddock fillets in the pan and cook for about 2 minutes on each side until lightly browned.
Transfer to the preheated oven and bake for about 8-10 minutes or until the fish is cooked through and flakes easily with a fork.
While the haddock is baking, prepare the cauliflower and corn pur.e. Steam or boil the cauliflower florets until tender. Drain well.
In a separate pan, melt butter over medium heat. Add minced garlic and saute for about a minute until fragrant. Add the corn kernels to the pan and cook for another 3-4 minutes until heated through. Transfer the cooked cauliflower and corn mixture to a blender or food processor. Add milk, salt, and pepper. Blend until smooth and creamy. If needed, add more milk to achieve the desired consistency.
Add a generous dollop of your puree to a plate and top with the spiced haddock and a sprinkle of freshly chopped parsley. Delicious!