Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
Haddock bakes under a creamy sauce of cream cheese and sweet chili, with bell pepper and broccoli built right into the dish. It's one of the most-cooked weeknight dinners in Icelandic homes — quick, mild enough for kids, and an easy way to get more fish onto the table.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep
Preheat the oven to 200°C conventional (180°C fan) and cook the rice according to the package directions, with a small pinch of salt. Keep the pot covered once done and off the heat until the fish is ready, so the rice stays soft rather than drying out.
Pat the haddock dry with paper towels, cut into 4 portions, and season lightly with salt and pepper. Place in a greased ovenproof dish.
Sauce
Melt the butter over medium heat in a saucepan and sauté the pepper strips for 2–3 minutes, until just starting to soften.
Lower the heat and stir in the cream, cream cheese and most of the sweet chili sauce (set aside about 2 tbsp) until the sauce is smooth. Season lightly with salt and pepper.
Bake
Pour the sauce over the fish and bake for 8 minutes.
Take the dish out, scatter the broccoli florets over and around the fish, and top with the grated cheese. Bake a further 12–15 minutes, until the fish flakes easily and is cooked through (about 63°C at the center), the broccoli is tender-crisp and the cheese is golden.
Serve
Drizzle the reserved sweet chili sauce over the dish just before serving.
Fluff the rice with a fork and serve the fish and sauce over it.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
882
kcal
Calories
41.7
g
Protein
40.3
g
Fat
87.6
g
Carbs
3.9
g
Fiber
Best eaten the same day, since the fish dries out on reheating. If you do have leftovers, reheat gently over low heat rather than in the microwave on full power.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
