Baked Spicy Mustard Haddock

I have been trying out fish which are locally found here , like Cod, Salmon,Trout and last but not the least Haddock.Haddock is a marine fish and is available in frozen section of supermarkets.They usually come in two forms one is a normal boneless/skinless ones and the other is smoked haddock fillets.We like the smoked haddock fillets more than the normal ones.
Now according to the nutritional value chart on every packet, this is a great source of protein and healthy omega fatty acid.Twice a week fish is always good.They can be well paired with some fried rice or a green salad as accompaniment.I have made this smoked variety fish with some vegetables ,trying to give a nice curry texture .

This recipe is very low on oil and yes it has cheese( just for the sake of taste buds of my lil kid), but if you do not want it, you can take out the cheese and it tastes even better.There is no need to add cheese if you do not feel so.The crunchiness of vegetables is well accompanied by the smooth texture of baked spicy mustard fish.
Smoked haddock fish is traditionally from Aberdeen ,a fishing village of Findon( known locally as Finnan) a place in Scotland I guess.People started making lightly cold smoked and delicately flavoured haddock there ,way back in late 19 th century . They were making a lightly milk based stew known as Finnan Haddie from these smoked haddock( which is somewhat pretty unusual for us as milk and fish never match according to Bengali way of cooking).

If you want to dig in more then go below for the detailed lightly stew version of smoked haddock.Cold smoking is just giving some nice and quik flavour to the fresh caught fish.This makes a fish ,generally off-white or dyed(To me it looked like it has been marinated in some turmeric powder and some salt)
Finnan Haddie.
Now smoked haddock is a staple fish in Kedgeree also, an Anglo-Indian way of preparing Khichri with fish.To the recipe now

Baked Spicy Mustard Haddock

Serves 2-4

Ingredients
Smoked Haddock fish fillet-2-4
Turmeric powder -2 tsp
Mustard powder-3-4 tsp
Red pepper powder-2 -3 tsp salt-1 tsp or as per taste
Baby Corn 4-5
Beans -7-8 whole
1-2 tbs of pasta sauce
1 tomato
Half onion chopped finely
2 garlic chopped finely
Few tsp of ginger grated or chopped finely
Oil for frying/sauteing the vegetables -1 tbs

Method
Make a mixture of mustard powder,red pepper powder,turmeric and salt.
Coat this mixture evenly over the fish fillets and wrap them in foil making a kind of packets.
Bake at 200 deg C for 20-25 mints.
Meanwhile the fish is being baked
Make the vegetables with the sauce
Take a saucepan, add in oil , saute some chopped ginger,garlic and onions.
Add in beans and baby corn and tomatoes.
Fry them well, season them with salt and red pepper powder.
Keep stirring and cooking keeping in mind that vegetables need to remain crunchy.
Arrange the above cooked vegetables and pasta sauce over baked fish in those packets.Sprinkle some cheese( I added some Kraft cheese slices ,tearing and spreading evenly over it)
Put the entire thing to bake for more at least 5-7 mints.
Serve when it’s still pipping hot with a side of beet rice pulao.

It tastes absolutely delicious as it looks , want a bite !!

Note-
This recipe is very flexible , you may use Ilish steaks/Pomfret/Tilapia fish fillet in place of smoked haddock fillets also.
You may choose your vegetables to accompany this recipe.Mushrooms and Bell peppers to name a few are excellent with this spicy dish.

Happy Cooking