Friday Mojito Time!!:Smoothie 5
1 Handful of Fresh Mint
Juice of 1 Lime
2 Handfuls of Spinach
1 Small Banana
1 Handful of Ice



Grilled Haddock Fillet with Rosemary Sweet Potato Wedges and Greens.


  • 8oz of haddock fillet or any white oily fish with skin on
  • 2 medium or 1 large sweet potato washed cut into wedges with skin on
  • Handful of French beans, sugar beans or broccoli.
  • ½ of a lemon
  • Couple of springs of rosemary
  • Pinch of rock salt and ground black pepper
  • Olive oil or rapeseed oil


  • Turn oven on – preheat to 180 degrees.
  • Brush haddock with a little olive oil, a squeeze of lemon juice and season with salt and pepper.
  • Place on a baking tray.
  • Cut the washed sweet potato into chunky wedges and leave the skin on.
  • Brush with a little oil.
  • Toss in the finely chopped rosemary and season well.
  • Place potatoes in the pre heated oven, cook until soft should take 15 minutes approx. at 175 degrees.
  • Toss the broccoli and sugar snaps into boiling water.
  • Cook for 4-5 minutes until still crunchy or as you prefer.
  • Fish will cook in the oven for 6-8 minutes but check regularly and if the flesh is still translucent it may need extra time.
  • Do not overcook.

Any fish will work for this method.

Remember, cooking a piece of fish for a short period of time at a high temperature gives a better quality finish. Just check the flesh to see if its cooked. If it appears translucent it may need another minute.