10 mins
preparation
25 mins
cooking
Easy
2
Servings
This Breaded Haddock with Roasted Baby Thyme Potatoes & Roasted Cumin Beetroot is a healthy and delicious quick dinner recipe. Fresh thyme and cumin add a warm, peppery note to this dish, making it a sensational and simple dinner.
Our method
Oven
- Peel and chop raw beetroot into quarters. Place in a baking tray drizzle over olive oil and cumin seeds, season to taste. Roast in oven at 200°c for 20-25minutes
- Put baby potatoes in baking tray drizzle with remaining olive oil and fresh thyme, season to taste. Roast in oven at 200°c for 20-25minutes
- Cook breaded haddock fillets as per pack instructions
- Serve and enjoy.
Ingredients
Birds Eye product(s) needed for this recipe
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Ingredients List
160g
Beetroot
2
4 Large Haddock Fillets in Breadcrumbs
200g
Baby Potatoes
1
Tablespoon Olive Oil
1 Teaspoon
Cumin Seeds
1
Small bunch Fresh Thyme
