SAUCY DIETITIAN ON HADDOCKPosted 4 August 2016 by The Saucy Fish Co.
If you’ve Haddock- nough of cooking with the same fish every week, our Saucy Fish dietician Sarah Schenker is here to share some inside secrets and tips on cooking with haddock.
As an excellent source of Iodine & selenium, many people often lack these essential minerals in their daily diets, so regular consumption of foods high in these is key. Whilst iodine is essential for effective support of the thyroid gland and balanced hormone levels within the body, selenium is needed as part of a powerful antioxidant system in the body to protect cells from damage.
When cooking with this white fish, Sarah recommends pan frying your fillet to minimise the loss of iodine, using oils such as canola, sunflower or peanut oil for maximum flavour and taste.
If you’re looking for a healthy side kick, sautéed kale with garlic is the perfect partner in crime for this fish. Simply heat 3 tablespoons of extra-virgin olive oil in a large skillet until warm, adding garlic chilli flakes to taste. In small batches add the kale to the pan and toss until coated, do this until all your batch has been successfully flavoured and then leave to sauté for 5 minutes. Season with salt and pepper and leave for a further 3 minutes on a medium heat until your side is flavoursome and ready to eat!