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Spice-Crusted Haddock with Toasted Pepitas

over Tomatillo, Poblano Pepper & Sweet Potato Hash

Cooking time

30 minutes




550 /serving

You’ll see a whole other side of haddock tonight, with its sassy spiced coating adding excitement to every mouthful and the pepitas enhancing it with their signature crunch. The perfect bed for the tender, flaky fish is without a doubt this Latin-inspired hash, mixing comforting sweet potato cubes with diced tomatillo (a mainstay in Mexican cuisine) and poblano pepper. Every bite will take you closer to the sun.

We will send you:

  • 2 Haddock fillets
  • 225g Tomatillos
  • 2 Scallions
  • 1 Lime
  • 1 Poblano pepper
  • 450g Sweet potatoes
  • 25g Roasted pepitas (pumpkin seeds)
  • 10g Seared haddock spice blend (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander seeds, thyme, oregano, rosemary, hickory flavour)

Contains: Haddock, Mustard

You will need:

Sheet pan
Salt & pepper
Parchment paper
Large pan (non-stick if possible)
Olive oil
Total Fat
22 g
Saturated Fat
4 g
780 mg
Total Carbs
61 g
17 g
33 g
12 g
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Roast the sweet potatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Mise en place
While the sweet potatoes roast, juice the lime. Remove and discard the papery husks of the tomatillos; small-dice the tomatillos. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Core and small-dice the poblano pepper (thoroughly wash your hands and cutting board after this step to remove the spicy pepper oils).
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Toast the pepitas
In a large pan (non-stick if possible), heat a drizzle of olive oil on medium-high. Add the pepitas and a pinch of the spice blend; season with S&P. Cook, stirring frequently, 2 to 4 minutes, until toasted and fragrant. (Be careful, the pepitas may pop as they cook.) Transfer to a small bowl. Wipe out the pan.
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Cook the fish
In the same pan, heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with the remaining spice blend and S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Make the hash
In the same pan, heat a drizzle of oil on medium. Add the white bottoms of the scallions and the poblano pepper. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the tomatillos and cook, 1 to 2 minutes, until beginning to soften. Add the roasted sweet potatoes and cook, stirring frequently, 1 to 2 minutes, until thoroughly combined. Add as much of the lime juice as you’d like; season with S&P to taste.
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Plate your dish
Divide the finished hash between your plates and top with the haddock. Garnish with the toasted pepitas and as many of the green tops of the scallions as you’d like. Bon appétit!

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