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Dairy Free

Haddock Agrodolce with Roasted Multicoloured Carrots

& Pearl Couscous

Cooking time

35 minutes

Servings

2 / 4

Calories

770 /serving

Agrodolce sauce — which means "sweet and sour" in Italian — is perfect for highlighting various meats and fish. In this recipe, we combine acidic white wine vinegar, fresh parsley, earthy almonds, mild shallots and sweet raisins and cook them with delicate haddock seasoned with a blend of citrus and herbs. Served over a bed of lemony couscous and roasted carrots, this is a light recipe full of textures and flavours to brighten up your dining room!

We will send you:

  • 2 Haddock fillets
  • 1 Bunch of parsley
  • 1 Lemon
  • 1 Shallot (or onion)
  • 400g Carrots
  • 25g Almonds
  • 30ml White wine vinegar
  • 165g Multicoloured pearl couscous
  • 25g Sultana raisins
  • 9g Lemon and herb spice blend (spices, salt, granulated garlic, carrots, red bell pepper, sugar, sunflower oil, lemon oil)

  • You will need:

    Large pan
    Strainer
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Oil
    Peeler
    Medium pot
    Total Fat
    21 g
    Saturated Fat
    3 g
    Sodium
    830 mg
    Total Carbs
    106 g
    Sugars
    22 g
    Protein
    40 g
    Fibres
    12 g
    Preparation
    a picture
    Prepare & roast the carrots
    Preheat the oven to 450°F. Peel and quarter the carrots lengthwise . On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, 13 to 15 minutes, until browned and tender when pierced with a fork. Transfer to a serving dish.
    a picture
    Cook the pearl couscous
    While the carrots cook, bring a medium pot of salted water to a boil. Add the couscous to the pot of boiling water, cover and cook, 8 to 12 minutes, until tender. Thoroughly drain the couscous and transfer to a bowl. Drizzle with oil; season with S&P and toss to combine. Set aside in a warm spot.
    a picture
    Mise en place
    While the couscous cooks, juice the lemon. Peel, halve and mince the shallot. In a bowl, combine the raisins, vinegar and as much of the shallots as you’d like. Pick the parsley leaves off the stems; roughly chop the leaves.
    a picture
    Toast the almonds
    Heat a large dry pan (nonstick if possible) on medium-high. Add the almonds and toast, stirring frequently, 2 to 3 minutes or until browned and fragrant. Transfer the almonds to a cutting board and wipe out the pan. Once cool enough to handle, roughly chop the almonds.
    a picture
    Cook the haddock
    In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the remaining spice blend and S&P. Add the fillets to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.
    a picture
    Finish the agrodolce & serve
    Add the chopped almonds and ½ the parsley to the raisin-shallot mixture. Drizzle with olive oil and season with S&P to taste. Drizzle the couscous with the lemon juice; season with S&P to taste. Divide the couscous, roasted carrots and haddock between your plates. Spoon the agrodolce over the fish. Garnish with the remaining parsley. Bon appétit!

    Health Canada recommends cooking fish to a minimum internal temperature of 70°C.