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Mandarin Glazed Haddock on a bed of Black Rice by Theo Michaels

Difficulty: Medium

Cooking time: 30

Serves: 4


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Step 1 - Preheat the oven

Preheat the oven to 220c or 200c fan.

Step 2 - Cook the rice

Add the black rice to a saucepan with four times the amount of water and simmer for 25-30 minutes, until cooked. Once cooked, drain and while the rice is still warm, fold in the baby spinach leaves to gently wilt (you’ll want to do this in batches).

Step 3 - Combine ingredients

While waiting for the rice to cook, stir together all the other black rice ingredients (spring onions, parsley, red onion, pesto, salt, olive oil, balsamic, pomegranate seeds) in a large mixing bowl and combine with the cooked rice and wilted spinach once done.

Step 4 - Make the glaze

Mix together all the glaze ingredients (mandarin conserve, honey, balsamic, lemon, salt and garlic) until well combined.

Step 5 - Cook the fish

Lightly oil a baking tray, lay the haddock fillet/s onto the tray skin side down and generously spoon the glaze over the fish until totally covered. Cook in a preheated oven for 12 minutes.

Step 6 - To serve

Pour the back rice mixture on to a large serving platter, place the cooked fish on top and garnish with a scattering of spring onions and serve.

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