Donegal catch Natural Haddock topped with Red Pesto Crumb

Natural Haddock topped with Red Pesto Crumb

This oven baked Natural Haddock recipe topped with Red Pesto Crumb is a great way to add flavour and texture to your white fish. Serve with Green Isle mixed vegetables and cauliflower rice for a lighter lunch or dinner option.
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1 Bag of Donegal Catch Haddock fillets (170g)

1 Pack Green Isle Cauliflower Rice (320g)

½  Bag of Green Isle Country Mix (225g)

60g breadcrumbs

70g red pesto

Lemon wedge & parsley springs to garnish


  1. Preheat Oven to 200°C Conventional oven / Fan Assisted oven 190°C.
  2. Mix the breadcrumbs with 60g of the red pesto. Set aside.
  3. Place each Haddock fillet onto a piece of tin foil on a baking tray.
  4. Spread the remaining 10g of red pesto on top of the fillets and top with the crumb mix. Seal up the tin foil and bake for 25 -28 minutes. After 15 minutes open up the tin foil to let the crumb crisp.
  5. Place 1 individual cauliflower rice steam bag at a time unopened print side up and microwave for 3 mins each at 850W, repeat this step for second steam bag.
  6. Place Green Isle Country Mix into a microwaveable container with lid and add 2-3 tlbs of water. Microwave for 2- 3 minutes at 800W. Stir, and heat for another 2-3 mins.
  7. Plate up the cauliflower rice first, place the haddock on top and serve with a side of the Country Mix Veg of Broccoli, Cauliflower and carrots.
  8. Garnish with a wedge of lemon and some parsley.

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