Haddock with watercress and radish salad

Categories: June

Ingredients

• 4 tbsp lime juice, plus wedges to serve
• 1 tsp smoked paprika
• 4 x 175g haddock fillets with skin
• 2 tsp Dijon mustard
• 170g watercress
• 8 radishes, washed, trimmed and finely sliced

Directions

1. In a shallow dish, mix together 2 tbsp lime juice with the paprika and season. Add the fish fillets and turn to coat evenly. Set aside for 5 minutes.

2. Meanwhile, place a griddle or large frying pan over a medium-high heat. When hot, add the fish, skin-side down. Cook for 2-4 minutes each side, depending on the thickness of the fish, until just cooked through.

3. Meanwhile, in a large bowl mix together the remaining lime juice with the mustard, then season. Add the watercress and radishes, then toss to lightly coat in the dressing.

4. Divide the salad between 4 plates, then top each with a fish fillet. Serve with lime wedges to squeeze over.

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