Sizzling haddock with greens and sesame seeds
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sizzling haddock with greens and sesame seeds
Recipe by Dhruv Baker
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
269Kcal
Fat
11gr
Saturates
2gr
Carbs
8gr
Sugars
8gr
Fibre
6gr
Protein
32gr
Salt
1.4gr
Dhruv Baker
Dhruv Baker's career in food began in earnest after he won Masterchef in 2010. Born in Mexico, then raised in India before moving to the UK in 1989, he's been influenced by a wide variety of cuisines throughout his life and loves to layer spice flavours in his recipes.
See more of Dhruv Baker’s recipes
Dhruv Baker
Dhruv Baker's career in food began in earnest after he won Masterchef in 2010. Born in Mexico, then raised in India before moving to the UK in 1989, he's been influenced by a wide variety of cuisines throughout his life and loves to layer spice flavours in his recipes.
See more of Dhruv Baker’s recipes
Ingredients
- 4 pieces of skinless haddock fillet (160g each)
- 1 tsp vegetable oil
- ½ head Savoy cabbage, core removed, leaves shredded
- 2 x 200g packs pak choi, each head cut in half lengthways
- 4 spring onions, each cut into 2 or 3 pieces on the diagonal
- 2 garlic cloves, finely sliced
- 1 large red chilli, halved, deseeded and finely sliced
- 2 tbsp dark soy sauce
- 1 x 5cm piece of ginger, cut into matchsticks
To finish
- 3 tbsp sesame oil
- 1 tsp sesame seeds, toasted
- ½ lemon
Step by step
Get ahead
Prepare to the end of step 5 a few hours ahead; chill. Bring back to room temperature before cooking.
- Preheat the oven to 220°C, fan 200°C, gas 7 and bring a large saucepan of water to the boil.
- Rub the haddock with the vegetable oil and some seasoning then set aside.
- Blanch the cabbage and pak choi by dropping into the boiling water and removing after 1 minute, then drain thoroughly.
- Place the cabbage and pak choi in the bottom of a roasting tin, scatter over the spring onions, garlic and chilli and pour over the soy sauce.
- Lay the fish on top of the vegetables and place an equal amount of ginger onto each portion. Cover the tin loosely with foil, taking care not to let the foil touch the fish.
- Bake for 20-25 minutes (depending on the thickness of the fish), then 5 minutes before the end, heat the sesame oil in a small pan until very hot, almost smoking.
- Take the tray out of the oven, remove the foil and immediately (and carefully) pour the hot oil over the fish portions. The ginger and fish will sizzle away! Quickly scatter over the sesame seeds, squeeze over the lemon, season and serve immediately.
