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Haddock Steaks

Wild-caught, skinless, folded, smoked Cape Hake fillets.

INGREDIENTS
NUTRITIONAL INFORMATION
COOKING INSTRUCTIONS

Haddock Steaks

Wild-caught, skinless, folded, smoked Cape Hake fillets.

INGREDIENTS
NUTRITIONAL INFORMATION
COOKING INSTRUCTIONS
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Recipes for

Haddock Steaks

Haddock Mac & Cheese with cauliflower and broccoli

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Haddock Eggs Benedict

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Haddock Loaded Potatoes

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Creamy Haddock Pie

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Ingredients

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

Nutritional information

Nutrient

Per 100g

Energy 268 kJ
Protein 12.4g
Glycaemic Carbohydrate 1g
of which total sugar 0.7g
Total Fat 1.1g
of which Saturated fat 0.3g
of which Trans fat <0.1g
of which Monounsaturated fat 0.2g
of which Polyunsaturated fat 0.6g
of which Omega - 6 fatty acids 114mg
of which Omega - 3 fatty acids 493mg
of which ALAa 62mg
of which EPAb 44mg
of which DHAc 257mg
of which DPAd 130mg
Cholesterol 31mg
Dietary Fibre# <1.0g
Total Sodium 589mg

Cooking Instructions

Oven Bake: Preheat oven to 200 °C. Place the steaks 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 steaks 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.