Haddock Loaded Potatoes

Smoked Cape Hake mashed with baked potatoes and seasoned with chives cheese.

Serves 3-5

Haddock Loaded Potatoes

Serves 3-5

Smoked Cape Hake mashed with baked potatoes and seasoned with chives cheese.

Ingredients

4 medium sized sweet potatoes
500 g Sea Harvest Haddock Steaks
1 tbsp butter
3 tbsp chives finely chopped
150 g cheddar, grated (plus extra for topping)
4 tbsp Peppadews finely chopped
3 tbsp roughly chopped parsley
Salt and freshly ground black pepper

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Method

Preheat an oven to 180°C. Prick the sweet potatoes before placing in the oven to slowly cook until they’re completely tender and the skin turns papery thin with little beads of sugar forming on the outside.
Prepare the Haddock Steaks by adding it to an oven tray and baking it as per back of pack instructions.
Cut through the length splitting the sweet potato before removing the flesh and adding it to a mixing bowl. Flake in the cooked Haddock along with the butter, chives, cheddar and Peppadews. Add the parsley and seasoning before gently combining, being careful not to break the fish up too much.
Fill the sweet potato skins with the filling and return them to the oven to cook for another 10 – 15 minutes or until the cheese has melted and the tops begin to char slightly.
Remove from the oven and sprinkle over the extra cheddar before serving.

How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.