Servings: 2
Time: 14 Minutes
Calories: 179 per serving
Ingredients:
Haddock Fillet
Sea Salt & Black Pepper (to taste)
10 grams Za’atar Spice
6 grams Ground Sumac (divided)
1/3 Cucumber (large, diced)
1 Tomato (large, diced)
116 grams Radishes (diced)
7 millilitres Lemon Juice
Directions:
- Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
- Season the haddock with salt and pepper. Mix together the za’atar spice and half of the sumac and add it to the fish fillet.
- Bake for eight to 10 minutes or until the haddock fillets are cooked through and flake easily with a fork.
- As your fish cooks, mix together the cucumber, tomato, and radishes. Add lemon juice and remaining of the sumac. Season with salt and pepper.
- Divide the salad evenly between plates, top with the haddock and enjoy!
Notes!
Leftovers:
Refrigerate the haddock and salad separately in airtight containers for up to three days.
Serving size:
One serving is equal to approximately 1 1/3 cup salad and one fish fillet.
Fillet size:
One haddock fillet is equal to 150 grams or 5.3 ounces.
Make it spicy:
Sprinkle chili flakes on the fish..
Additional toppings:
Add chopped parsley to the salad.
