SEASONING FOR GRILLED HADDOCK RECIPES

Steps:

• Brush the haddock fillets with melted butter and place on a foil lined baking tray. Season with black pepper.
• Heat the oil in a large lidded saucepan that will comfortably hold all the vegetables. Add the onion and cook for 5 minutes until soft. Add the ginger, chillies, garlic, mustard seeds and turmeric and cook for a further couple of minutes. Add the potatoes, stir well so that they get coated in the spices, season with salt, cover and cook for 15 minutes, stirring.
• Add the spinach in handfuls, replace the lid and allow the spinach to wilt. Cook for a further 5 minutes until all the spinach has been added and the potatoes are tender.
• Meanwhile, heat the grill to its highest setting and cook the haddock for 5-6 minutes or until cooked through.
• Divide the potatoes and spinach between four warmed plates and place the haddock on top.

Steps:

• Preheat the oven to Gas mark 4, 180ºC (350ºF).

  Place the cajun seasoning on a flat plate and use to dust the haddock fillets, shaking off any excess.

  Heat an ovenproof frying pan. Add the olive oil and cook fish, skin side down for 1 minute, then turn over and cook for another minute.

  Transfer the pan to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillets.

  Meanwhile, heat the butter in a large pan and then add the spinach. Cook until it wilts down, season to taste.

  Arrange the spinach on warmed plates and top each one with a piece of haddock. Serve with a lemon wedge and crusty bread.