Nadiya Hussain's jerk haddock and jollof rice salad
This dish is inspired by Caribbean flavours which work incredibly well with this delicious fish. You can whip it up in an hour – perfect for a quick midweek meal.
Ingredients
For the jerk haddock- 2 tbsp ground cinnamon
- 2 tbsp ground black pepper
- 2 tbsp dried thyme
- 2 tbsp ground allspice
- 2 tbsp paprika
- 1 tsp grated nutmeg
- 1 tsp salt
- 2 tbsp plain flour
- 4 x 200g haddock fillets
- 5 tbsp olive oil
- 125 g each of cold cooked white rice and black rice (from precooked pouches)
- 1 red onion
- 1 large red pepper, sliced
- 2 large tomatoes (approx 200g), deseeded and chopped
- 10 g fresh ginger, peeled and finely chopped
- 2 thin slices of Scotch bonnet chilli, finely chopped
- 2 tbsp olive oil
- 1 pinch salt, for seasoning
Details
- Cuisine: Caribbean
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/355°F/gas mark 4.
- Mix all the dried spices for the jerk haddock and salt in a bowl. Stir in the flour and transfer to a jar.
- Put the haddock fillets on a large baking tray and sprinkle over 3 tablespoons of the jerk seasoning. Put the remainder away for another day.
- Pour the oil over the fish, then rub in the oil and spices.
- Place in the oven and bake for 20–25 minutes.
- To make the jollof salad, put the black and white rice into a bowl. Add the onion, pepper, tomatoes, ginger, Scotch bonnet and olive oil, season to taste and mix well.
- Serve the fish with the salad alongside.
This recipe is from Nadiya’s British Food Adventure. Published by Michael Joseph, £20.
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Jerk roast chicken with spicy chips
Hot and fruity Caribbean coleslaw