Spiced Haddock with Chick Pea Mash
Haddock cooked in a lightly spiced marinade and served on a chick pea and spinach mash, delicious and low in calories
2 x 175g pieces haddock
3 Tbsp Yeo Valley 0% Fat Natural yogurt
2 tsp garam masala
Good pinch salt
1 Tbsp fresh coriander, chopped
For the mash:
10g Yeo Valley butter
A few dried chilli flakes
1 clove garlic, crushed
½ tsp grated lemon rind
Black pepper to taste
400g can chickpeas, drained
50g spinach leaves
1 Tbsp Yeo valley 0% Fat Natural yogurt
- Mix the yogurt and garam masala together with the salt and coriander, place the haddock onto a plate and coat completely with the yogurt mixture, leave to marinade for 10-15 minutes.
- Heat the grill to a moderate to high heat and cook the fish for 4-5 minutes until cooked through.
- Whilst the fish is cooking, heat the butter in a pan and cook the chilli and garlic for 1 minute before adding the lemon, black pepper and chick peas, heat through and then mash to break up a little.
- Add the spinach to the pan and cook for 1-2 minutes until wilted, stir in the yogurt and serve with the fish on top.
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