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Haddock Fillets

Wild-caught, skin-on, smoked Cape Hake fillets.

INGREDIENTS
NUTRITIONAL INFORMATION
COOKING INSTRUCTIONS

Haddock Fillets

Wild-caught, skin-on, smoked Cape Hake fillets.

INGREDIENTS
NUTRITIONAL INFORMATION
COOKING INSTRUCTIONS
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Recipes for

Haddock Fillets

Breakfast Haddock

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Haddock Kedgeree

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Ingredients

Wood Smoked White Fish [Hake (Merluccius capensis/ paradoxus)], Salt, Colouring (E160 (b)).

Nutritional information

Nutrient

Per 100g

Energy 294 kJ
Protein 14.9g
Glycaemic Carbohydrate <0.6g
of which total sugar <0.3g
Total Fat 1.1g
of which Saturated fat 0.3g
of which Trans fat <0.1g
of which Monounsaturated fat 0.3g
of which Polyunsaturated fat 0.6g
of which Omega - 6 fatty acids 218mg
of which Omega - 3 fatty acids 364mg
of which ALAa 79mg
of which EPAb 45mg
of which DHAc 152mg
of which DPAd 88mg
Cholesterol 32mg
Dietary Fibre# <1.0g
Total Sodium 532mg

Cooking Instructions

Oven Bake: Preheat oven to 200 °C. Place the fillets (skin side down) in a lightly greased ovenproof dish. Drizzle with olive oil or brush with soft margarine and lightly season with freshly ground black pepper. Cover with foil and bake for 15-25 minutes. Remove foil and bake uncovered for about 5 minutes. Once cooked, the fish should change from translucent to white and flake easily with a fork.
Poaching in milk: Place fillets in a medium-sized frying pan with 1 ½ cups of milk. Simmer for 10-15 minutes on medium heat. Once cooked, the fish should change from translucent to white and flake easily with a fork.