Herby Parsnip, Smoked Haddock and Lemon Kedgeree

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Author: OcadoLife

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

Sweet parsnips pair perfectly with smoky fish and tangy citrus in this healthy budget-friendly Herby Parsnip, Smoked Haddock and Lemon Kedgeree from food writer and stylist Sarah Cook. It’s a mouthwatering high-protein midweek supper that includes 2 of your 5 a day, and you can have it on the table in a jiffy. Leftovers are perfect for a packed lunch the next day. Looking for more budget recipes? Look no further.

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Ingredients Method

Ingredients

500g parsnips, cut into bite-sized chunks
2 onions, sliced
1 tbsp olive oil
2 frozen smoked haddock fillets
1 (250g) pack microwave wholegrain pilau basmati rice
100g baby spinach
1 lemon, zested, ½ juiced, plus extra to taste and wedges for squeezing over
30g flat-leaf parsley, leaves picked and finely chopped
25g dill, sprigs picked and finely chopped

Method

Step 1

Add the parsnips to a pan of lightly salted water, bring to the boil; cook for 10 mins until soft.

Step 2

Meanwhile, put the onions into a large, non-stick frying pan with the oil; season. Fry over a medium heat for 10 mins, stirring often, until soft and starting to brown.

Step 3

Put the frozen fish on a microwaveable plate, cover and microwave on full power for 5-5½ mins, as per pack instructions. The fish should flake easily once cooked.

Step 4

Drain the parsnips, then add to the onions with the rice. Stir-fry, breaking up the rice with a wooden spoon, for about 2 mins until the rice is piping hot. Fold in the spinach in batches, adding more as it wilts.

Step 5

Take the frying pan off the heat; add the lemon zest and juice and most of the parsley and dill. Mix well. Flake in the fish with a fork. Season; add extra lemon juice if needed. Serve scattered with the remaining herbs, with lemon wedges. Best eaten fresh; chill leftovers in an airtight container for 2 days.