Prep time
Cook time
Total time
Recipe type: Easy Dinner Ideas
Serves: 2
  • 1 cup brown rice
  • 2 fillets smoked haddock
  • 1 onion, diced
  • 2T butter
  • 2T thick cream
  • juice of ½ lemon
  • 1 handful italian flat leaf parsley, finely chopped
  • ¾ cup frozen baby peas
  • 2 eggs
  • salt and pepper to season
  1. Cook the brown rice to packet instructions then set aside.
  2. Bring a small pot of water to the boil then reduce to a simmer. Add the eggs one by one and cook for 8 minutes then remove, drain and run the eggs under cold water. Peel and set aside.
  3. Meanwhile place the 2 haddock fillets in a pan on the stove and cover with water. Bring the water to the boil then reduce heat to a simmer and cook for 7-8 minutes. Turn the heat off and set aside.
  4. Lightly sauté the onion in butter and season with salt and pepper. Add 4 Tbls of the poaching liquid to the onions. Then add the rice, cream, lemon juice and chopped parsley and stir through.
  5. Place the frozen peas in a cup, then pour boiling water over them. After a few minutes drain and stir through the rice.
  6. Flake the fish through the rice, cut the eggs in half and serve on top.
  7. Season with salt and pepper and serve with a wedge of lemon.
Recipe by The Luminous Kitchen at