Easiest Way to Make Homemade Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad

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We hope you got insight from reading it, now let's go back to smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad recipe. You can have smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad using 19 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad:

1. You need of Breadcrumbs Mix.
2. You need 2 of Large Lemon(Juice and Zest).
3. Take 10 g of Cracked Black Pepper.
4. Provide 1 Tsp of Smoked Paprika.
5. Provide of 5 Slices Bread (crusts cut off).
6. Use 1/2 of Fresh Lime juice.
7. Get 50 g of Butter.
8. Take of Salad/Dressing Ingredients.
9. Take 20 g of Radish(Sliced).
10. Provide 2 of Courgettes(Ribboned).
11. Take 1 of Mango(Cubed).
12. Use 30 g of Sugar-Snaps(Halved).
13. You need 15 g of Pomegranate Seeds.
14. Prepare 1 of Red Onion.
15. Take of Dressing.
16. Use 1 of Large Orange(juice only).
17. Get 1 Tsp of Ginger Puree.
18. You need 1 Tsp of Chilli Flakes.
19. Get of Seasoning(Salt&Pepper).

Instructions to make Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad:

1. To make Breadcrumbs mix: mix the lemons and cracked pepper. Then soak the bread in the mix and let it rest for 10 seconds. Then oven cook until crispy(3-4mins). Let it cool down before blending..
2. Melt the butter for 30 seconds and add to the crumb mixture. Add smoked paprika and mix in thoroughly till the paste-like texture is achieved..
3. Dry out excess water from the fillets using a kitchen towel. Drizzle 1/2 lime juice and a tsp of light soy sauce (optional). Add the crumb mix on the skin end of the fillet tightly..
4. Preheat oven at 180’C. Cover the fillet loosely with foil. Place in the top rack and cook for 10 mins. Remove the cover and cook for another 10mins..
5. Serving Suggestions.

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