Spiced Haddock with Coriander Sauce from Operation Transformation.


Serves: 2  
Portion calories: 500

  • 2 tbsp taco spice mix                                                                
  • 2 x 150g haddock fillets
  • 1 red pepper, de-seeded and chopped
  • 1 courgette (250g) chopped
  • 1 yellow pepper, de-seeded and chopped
  • 100g cous cous 
  • 300 mls vegetable stock made with 1 stock cube OR 1 stockpot
  • 1 small bunch fresh coriander
  • 2 tbsp fresh lime juice
  • 2 tsp grated fresh peeled ginger 
  • 2 tsp honey
  • Food staples
  • 1 tbsp plain flour
  • 2 tbsp rapeseed oil



  1. Using a kitchen blender or hand blender blitz together the coriander, lime juice, ginger and honey and set aside
  2. Bring the vegetable stock to the boil in a small pot.
  3. Remove from the heat and add the cous cous grains. Cover tightly and set aside for 5-7 minutes. 
  4. Turn cooked cous cous into a bowl and fluff with a fork.
  5. Place 1 tbsp oil in skillet/wok and stir fry peppers and courgette at medium heat until tender.
  6. Mix vegetables with cous cous and set aside.
  7. In a bowl combine taco spice and  flour.
  8. Dip and lightly coat fish fillets in this mixture.
  9. Heat a pan and add 1 tbsp oil.  Cook fish on a high heat for 4 - 5 minutes, turn and cook for a further 4 - 5mins. 
  10. Place cous cous and vegetable mixture on a plate.  Place fish on top and serve with coriander sauce on top.