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One pot
Gluten Free

Sheet Pan Tandoori-Honey Haddock

with Cauliflower, Sweet Potatoes & Creamy Lime Vinaigrette

Cooking time

30 minutes




380 /serving

Let yourself be tempted by the vibrant tastes of Indian cuisine tonight! A blend of Tandoori spices, honey, lime juice and zest coat the delicate haddock fillets. Tender roasted cubes of sweet potato, cauliflower florets and green peas add substance and nutrition to the dish while a tangy lime-sour cream sauce makes for a refreshing creamy touch. This might just be the simple, tasty recipe you have been searching for!

We will send you:

  • 4 Haddock fillets
  • 680g Sweet potatoes
  • 300g Cauliflower florets
  • 1 Lime
  • 28g Honey
  • 150g Peas
  • 47g Sour cream
  • 18g Tandoori spice blend (bay leaf, black peppercorn, cardamom, cinnamon, cloves, cumin, fennel, garlic, ginger, mint, nutmeg, paprika, sea salt, star anise, turmeric)

  • You will need:

    Sheet pan
    Salt & pepper
    Parchment paper
    Total Fat
    6 g
    Saturated Fat
    2 g
    750 mg
    Total Carbs
    53 g
    16 g
    30 g
    9 g
    a picture
    Prepare & roast the vegetables
    Preheat the oven to 450°F. Peel and small dice the sweet potatoes. In a bowl, combine the sweet potatoes and cauliflower; drizzle with oil and season with ⅓ of the spice blend and S&P. Toss to coat evenly. On a lined sheet pan, arrange the seasoned potatoes and cauliflower in a single, even layer. Cook, 12 to 15 minutes, until beginning to soften.
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    Prepare the haddock
    Zest and juice the lime. In a small bowl, combine the honey, remaining spice blend and ½ the lime zest and ½ the lime juice; season with S&P. Pat the haddock dry with paper towel; season with S&P. Divide the spice rub between the haddock fillets to coat evenly.
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    Cook the haddock
    Remove the pan from the oven and add the haddock; roast 10 to 12 minutes, until the haddock is cooked through. Remove the pan from the oven and add the peas; cook 2 minutes.
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    Make the creamy lime vinaigrette
    While the haddock and vegetables cook, in a bowl, combine the sour cream, 1 tbsp of water, the remaining lime juice and as much of the remaining lime zest as you’d like; season with S&P to taste.
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    Plate your dish
    Divide the vegetables and haddock between your plates; drizzle with the the creamy lime vinaigrette. Bon appétit!

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