Jalfrezi Crusted Haddock with Spiced Green Beans (create more)
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 300 | ml | KNORR Paste Bouillon Clear Fish |
| 1.2 | kg | Haddock skinnless and deboned |
| 150 | ml | KNORR PATAK'S Create More Jalfrezi Concentrated Sauce |
| 150 | g | Naan bread garlic and herb. breadcrumbs |
| 50 | ml | Sunflower oil |
| 200 | g | Red onions prepared and sliced |
| 600 | g | Green beans prepared |
| 300 | ml | KNORR PATAK'S Create More Jalfrezi Concentrated Sauce |
| 200 | g | Tomatoes peeled. de-seeded and sliced |
| 10 | g | Coriander washed and chopped |
Preparation
Advance Preparation
Preheat oven to 180ºC (375ºF)/gas 5. Warm the serving plates. Prepare the ingredients as above.
Method
1. Lay the haddock on a suitable oven tray and brush with 150ml of the KNORR PATAK’S Create More Jalfrezi Concentrated Sauce. Sprinkle over the breadcrumbs. Cover, label and refrigerate until required.
2. Heat the oil in a suitable pan over a medium heat. Add the onions and cook until lightly golden then add the beans, the remaining KNORR PATAK’S Create More Jalfrezi Concentrated Sauce and the fish stock. Mix well, bring to the simmer and cook until the beans are tender and the sauce has reduced to coat the beans. Stir through the tomatoes.
3. Place the fish into the oven and bake for 12 minutes or until thoroughly cooked and golden.
4. Spoon the beans centre of plate and then top with the baked fish and garnish with the chopped coriander.
Service Hint
Serve with rice and KNORR PATAK’S Pappadums.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
