Grilled Haddock with Parsley & Lemon

Simple but effective. I served this with wilted spinach and cauliflower rice.

Preparation Time:  6 Minutes                              Cooking Time: 5-7 Minutes                                    Serves:  2


  • 2 Haddock Fillets
  • 2 Garlic Cloves
  • 1 Lemon
  • Fresh Parsley, a few sprigs
  • Sea Salt & Black Pepper


1. Preheat the Grill.

2. Blend the garlic, parsley and lemon together in a food processor.

3. Lay the fillets out on a baking tray (skin side down), cover them in the marinade, and season.

4. Grill the fish for 5-7 minutes, depending on the thickness of the fish.

Bonus Bits

– How do you know the fish is cooked? As you pick the fish up, or poke it with a fork, or squeeze it gently, it will flake if cooked. A general rule of thumb is to cook a fillet for 10 minutes for every inch of thickness. However, in my opinion most people over cook fish, and if you slightly undercook it (to approx 55), it will carry on cooking in the centre for a short while, and will be perfectly moist when you eat it.

– Whilst haddock contains an abundance of essential vitamins and minerals, many of these can also be found in the skin, so make sure you eat this too.  In more oily fish such as salmon, the skin (like the flesh) is rich in omega 3, a much desired fatty acid by the body.

– Try also with lime instead of lemon and coriander in place of the parsley.


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