Michel Roux Jr’s Norwegian Haddock Baked with Ginger and Coriander

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My quick and easy fish recipe is steamed fish, Cantonese style as it takes less than 10 minutes and delicious. It is a family favourite.

This recipe of baked Norwegian Haddock could possibly be my new favourite. It takes just 8 minutes to bake. It is very healthy as it uses hardly any oil. The Asian flavours add a zingy finish to the dish. Served with a steamed basmati rice, this is a great mid week supper dish.

Michel Roux Jr is a very fit man who runs marathons. This dish is one that he designed for his marathon training diet.

You can subsitute any white fish into this recipe. If you don’t like Basmati rice, you can use Jasmine rice, brown rice or millet instead.

Michel Roux Jr's Norwegian Haddock Baked with ginger and Coriander
Michel Roux Jr’s Norwegian Haddock Baked with ginger and Coriander

Norwegian haddock is a product of Norwegian Seafood which either wild caught or sustainably farmed in the cold waters around Norway. Look for the “Seafood from Norway” mark to ensure that you are buying that meets the quality guidelines of the Norwegian Seafood Council.

Michel Roux Jr's Norwegian Haddock Baked with ginger and Coriander

I love the simplicity of this recipe using the freshest fish. It's quick and easy to cook that even a novice chef will be able to tackle with no trouble. 
All it takes it some chopped herbs and vegetables and supper is done in about 20 minutes. 
Perfect for those training for a marathon. 
Michel Roux Jr created this recipe for his own marathon training diet. 
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main
Cuisine: Asian
Servings: 2


  • 2 fillets of Norwegian haddock
  • 160 g of Basmati rice
  • 1 tsp salt
  • 1 bay leaf
  • 1 cinnamon stock
  • 1 bunch coriander
  • 1 piece of ginger 4 cm approx
  • 1 clove garlic
  • 1 tbs light soy sauce
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 large shallot


  • Rinse the rice and then place in a pan. add salt, bay leaf and cinnamon
  • Pour over 260ml of water, bring to boil, then turn down to a very low simmer before covering with a tight fitting lid.
  • Cook for 15 mins then take off the heat. Leave undisturbed for 5 mins. Then it should be ready. Cut the stalks off the coriander and leave to one side. Chops the leaves.
  • Grate the ginger and garlic, add to the chopped coriander leaves then mix in the soy, lime and oils to make a dressing.
  • Take 2 sheets of foil of baking parchment, approx 20x 30cm.
  • Place the fillets in the centre and sprinkle over the finely sliced shallots and some chopped coriander stalks.
  • Fold over the foil to make a tightly closed parcel.
  • Place in a hot oven at 200°C for 8 mins.
  • Once cooked, open the parcel and either eat straight out of the parcel or transfer the fillets to a plate.
  • Serve with the fluffed up rice drizzled with dressing.


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