Spiced Haddock with Chickpea Mash

Haddock cooked in a lightly spiced marinade and served on a chick pea and spinach mash, delicious and low in calories.

  • 20 mins
  • Serves 2
  • Beginner


2 x 175g pieces haddock

3 tbsp Yeo Valley 0% Fat Natural Yogurt or Natural Yogurt

2 tsp garam masala

Good pinch salt

1 tbsp fresh coriander, chopped

For the mash:

10g Yeo Valley Butter

A few dried chilli flakes

1 clove garlic, crushed

½ tsp grated lemon rind

Black pepper to taste

400g can chickpeas, drained

50g spinach leaves

1 tbsp Yeo Valley 0% Fat Natural Yogurt or Natural Yogurt


  1. Mix the yogurt and garam masala together with the salt and coriander, place the haddock onto a plate and coat completely with the yogurt mixture, leave to marinade for 10-15 mins. Heat the grill to a moderate to high heat and cook the fish for 4-5 mins until cooked through.
  2. Whilst the fish is cooking, heat the butter in a pan and cook the chilli and garlic for 1 minute before adding the lemon, black pepper and chick peas, heat through and then mash to break up a little, add the spinach to the pan and cook for 1-2 mins until wilted, stir in the yogurt and serve with the fish on top.

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