Coconut Curry Haddock With Tropical Fruit Recipe

About this recipe

A flavorful pescatarian dinner featuring haddock coated in a spiced coconut breadcrumb mixture, topped with crab and tropical fruits for a delightful balance of savory and sweet.

Ingredients

• 255G Russell'S 2 Msc Lightly Dusted Haddock Fillets
• - Shana Shredded Coconut
• 250G Granoro Breadcrumbs, 250G
• 1 Bunch Bunch Of Bananas 1kg
• 450G Picard Sliced Mango
• 290G Portland Mills Jamaican Curry Powder, 290G
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• - Schwartz Garlic Powder 480g
• - Knorr Stock Cubes Vegetable

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a shallow dish, mix 1 tsp curry powder, 1/8 tsp cayenne powder, 1/2 tsp garlic powder, 1 vegetable stock cube (crushed), 1/2 cup shredded coconut, and 1 1/2 cups breadcrumbs.
3. 3. Lightly wet 1 lb haddock fillets with water and coat them thoroughly in the breadcrumb mixture.
4. 4. Place the coated haddock fillets on a metal baking pan.
5. 5. Slice 2 bananas and dice 1/2 cup mango, then arrange the fruit on and around the fish in the pan.
6. 6. Bake the dish in the preheated oven for 20 to 30 minutes, depending on the thickness of the haddock, until the fish is cooked through and flakes easily with a fork.
7. 7. Serve warm and enjoy your tropical-inspired curry fish dinner.