Fillet of haddock with sweet potato mash and curly kale

A delicious main meal with lots of healthy ingredients.

Serves 1


100g sweet potatoes, sliced.
1 tablespoon of yoghurt
3 spring onions
thumb sized chorizo (optional)
200g haddock fillet
slice of lemon
3 heaped tablespoons of curly kale (80g)
1 teaspoon of paprika
1 teaspoon of oil

Serve with a 1 portion of side salad (about 80g) and a slice of wholemeal bread (about 30g)


Preheat the oven to 200c (180c fan, gas mark 6). Boil or steam the sweet potato for 20 minutes or until cooked soft. Place the curly kale on a baking tray. lightly spray or brush with oil, then place in the oven 180 for 7 minutes.

Cook the haddock in the microwave or a steamer for 6 minutes.

Mash the cooked sweet potatoes with the yoghurt, then add spring onions and chorizo (if using) to the mash and put back on a low heat for 4 minutes on a low heat.

Serve the fish alongside the curly kale,sweet potato mash.  Add a slice of lemon, and service with a side salad and a slice of wholegrain bread.

Portions to record in your food diary (with side salad and bread)
  • Carbs: 2 portions
  • Fruit and veg: 2 portions
  • Protein: 1 portion
  • Oils: 1 portion

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