Steamed Haddock with Carrots and Leeks

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  Steamed Haddock with Carrots and Leeks

 By steaming the fish in this way, you end up with a delicious sauce to serve with it. 

Steamed Haddock with Carrots and Leeks

Serves 4 


  • 4 haddock fillets, about 150g each
  • 2 tablesp. lemon juice
  • 2 tablesp. olive oil
  • 4 tablesp. water
  • 1 garlic clove, finely chopped
  • 1 carrot, peeled and sliced into thin strips
  • 1 red pepper, sliced into thin strips
  • 1 leek, cleaned and sliced into thin strips
  • Salt and freshly-ground black pepper
  • 2 tablesp. flat-leaf parsley, finely chopped

To Cook

Place the lemon juice, olive oil, water, garlic, carrot, pepper and leek in a large frying pan. Season with salt and pepper and bring to the boil. Lower the heat to a simmer and lay the fish fillets close together on top of the vegetables. Cover with a piece of baking parchment, then with a lid or a tray and cook for 6-7 minutes until the fish is cooked - the flesh should be flaking.

Using a fish slice, gently transfer the fish and the vegetables to warmed serving plates. Spoon the cooking liquid over the fish. Garnish with some chopped parsley. This is delicious served with some boiled new potatoes and sautéed spinach.

Chef's Tip 

Leave the skin on to add extra flavour to the sauce.

Other fish you could use: Hake, whiting, monkfish.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 34g 

Fat: 9g 

Iron: 4.0mg 

Energy: 340 kcal