Serves 2
2 Haddock fillets
2 fresh chillis chopped
6 Cloves of Garlic
Bunch of coriander
2 Bell Peppers one red one yellow
4 Chestnut mushrooms
Harrissa Seasoning x 2 Tbsps
Paprika x 1tbsp
1 Lemon
Salt and Pepper
1 White onion sliced
1 glass of white wine
Olive Oil
Method
Marinade the haddock fillets for around two hours in white wine, 1 tbsp of Harrissa seasoning paprika salt and pepper, one chilli and half of the crushed garlic with the juice of half a lemon and half a bunch of the coriander. Make sure both sides of the haddock are completely marinated before covering and putting in the fridge.
Heat up a hot plate and pour on some olive oil and place the haddock on the heated plate and cook it in the oven for 15 mins – turning over half way.
Heat some oil in wok and stir fry your onion peppers the rest of the chili, garlic, spices, coriander and squeeze over the other half of the lemon.
Serve the Haddock with the veg and a side of rice.