Battered and baked fish

We hear a lot about the importance of eating oily fish, but not so much about white fish. White fish such as haddock and cod are rich in iodine. This essential nutrient is involved in the production of thyroid hormones, which play a huge role in weight management.

Prep Time 35 mins
Cook Time 8-10 mins
Servings 2 people


  • 500g fresh haddock
  • 1 tbsp ketchup
  • 1 tbsp tamari sauce
  • 1 tsp olive oil
  • 40g almond flour
  • 20g chickpea or gram flour (you can substitute for any flour type)
  • 1 tsp paprika
  • 1 tbsp sesame seeds
  • pinch pepper
  • pinch salt


  1. Cut the haddock into pieces measuring approximately two fingers in size
  2. In a bowl, mix together the ketchup, tamari sauce and olive oil to create a marinade
  3. Place the cut fish into the marinade and mix well. Leave in the fridge for 30 mins
  4. Preheat the oven to 220 degrees celsius
  5. Whilst the fish is marinating, mix together the almond and chickpea flour, paprika, sesame seeds, pepper and salt in a bowl
  6. After 30 mins, remove the fish from the fridge and dip each piece into the breadcrumb batter. Once coated, lay each piece of fish on an oven tray
  7. Bake the fish for 8-10mins and once ready, serve straight away

Serve these fish fingers on a bed of salad or noodles and sprinkle with some omega rich mixed seeds.