Baked Spicy Mustard Haddock

7 steps · 45 min total

1. 01

   Prepare Fish Packets

   Combine the mustard powder, red pepper powder, turmeric, and salt in a small bowl. Rub this spice mixture evenly over the haddock fillets. Wrap each seasoned fillet in foil to create individual packets.
2. 02

   Bake the Haddock

   Bake the foil-wrapped haddock in an oven preheated to 200 °C for 20-25 minutes.
3. 03

   Sauté the Vegetables

   While the fish bakes, heat the oil in a saucepan. Add the chopped ginger, garlic, and onions, and sauté until fragrant and softened.

   Add the beans, baby corn, and tomatoes to the saucepan. Fry them, stirring frequently, until they are heated through but still crunchy. Season with salt and red pepper powder.

4. 04

   Assemble the Packets

   Once the fish is out of the oven, open the foil packets. Spoon the cooked vegetables and pasta sauce over the haddock in each packet.
5. 05

   Add Cheese

   Sprinkle the cheese evenly over the vegetables and sauce in each packet. (If using cheese slices, tear them into smaller pieces to spread them out.)
6. 06

   Final Bake

   Return the open packets to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
7. 07

   Serve Hot

   Serve the haddock immediately, while it's still piping hot. It pairs well with a side of beet rice pulao.

   You can easily swap the haddock for other fish fillets like Ilish, Pomfret, or Tilapia. Feel free to use different vegetables too; mushrooms and bell peppers would also work nicely with the spicy sauce.