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Haddock Bake

Taken from another forum -
comes in at 4.5 pts.

1 portion Aldi frozen Haddock pieces (1.5 points)
1 tbsp extra light philadelphia (0.5 points)
120g cooked brown rice (2.5 points)
1\4 pt veg stock (0)
Butternut Squash (0)
Onion (0)
Celery (0)
Red Pepper (0)

Start off preparing the butternut squash.Slice the squash down the middle lengthways, scoop out all the seeds and stringy bits with the pointiest teaspoon you can find. Using a potato peeler, peel off the outer skin. Cut into wedges and then cut into cubes. Spray a baking tin lo-cal spray. Bung into the oven.(190C) After about 15 minutes add in a red pepper, cut into chunks. Add a clove of garlic if you fancy. Now's the time to put the fish into the oven.

To prepare the fish, just pop it into an ovenproof dish. Spread the philadelphia on top of the fish and season with some ground chilli flakes, dill and some lemon juice. Pop some tin foil over the dish and put it in the oven. Remove the tin foil after about 10 mins or so. The fish should take 17-20 mins to cook.
In a big pot on the hob, fry a finely chopped onion (I used a red onion) in some lo-cal spray. Add the finely chopped celery. Keep moving it around so it doesn't stick. Cook until the onion is soft. Add in the cooked rice (I had some leftovers) and add in the stock. Give it a good stir, turn the heat right down and put on the lid. Check the squash and pepper. If it's done, pop it into the pot with the rice.

Take the fish out of the oven. Check it's done (it should just fall apart with a poke from a fork) and serve with the pot of rice-y goodness.
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