Organic Haddock & Mujadara Rice

The combination of flavours in this meal are unlike any other.

Mujadara is a popular Middle Eastern dish. Here it is perfumed with garlic & onion and finished with a crunch of toasted almonds. The lentils lend itself to a grounding, warm meal, yet the light flakey Haddock and zesty lemon keeps things bright and refreshing. The entire dish comes together in a symphony of textures and flavours to make this meal a completely irresistible dinner.

This Meal Kit comes with everything you need to make a healthy #glutenfree and #dairyfree meal for 2 people! This recipe uses  #OceanWise fish, as well as organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 organic baked haddock & mujadara rice

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Here is what you need to make this completely irresistible dinner.

Kitchen Supplies 

  • sieve
  • baking sheet
  • medium pot
  • large skillet

Recipe Ingredients

  • ½ cup green lentils  
  • 300g haddock fillets 
  • 1 lemon  
  • 2 cloves garlic 
  • 1 small onion  
  • 2 tbsp. almonds  
  • ¼ cup parsley  
  • ½ cup white rice 
  • 2½ cups water 
  • 1 tbsp. olive oil  
  • salt & pepper   

ingredients for mujadara and rice

Preheat Oven and Prepare the Ingredients  

  • Preheat oven to 350°F. 
  • In a colander, drain and rinse lentils.  
  • Lightly salt haddock.  
  • Rinse and zest lemon. Set zest aside.  
  • Peel and mince garlic.  
  • Peel and dice onion.  

dice one onion

  • Roughly chop almonds.  

roughly chop almonds

  • Wash and roughly chop parsley.  

roughly chop parsley

  • Cut lemon in half. Set one half aside and thinly slice second half.  

slice lemon with a knife

Cook the Rice and Lentils  

  • Rinse the rice in a fine sieve under cold water and add it to a medium pot with 2½ cups water and a pinch of salt. Bring to a boil.  
  • Once boiling, reduce the heat to simmer and cook, covered, for 5 minutes.  
  • Add lentils and cook until both lentils and rice are fully cooked, 15-20 minutes.  

boil rice in a pot with water

  • Remove from heat and season with salt.  

Bake the Haddock  

  • Line a baking sheet with parchment paper and place haddock fillets on the pan. Evenly place lemon slices on haddock fillets. ​

place haddock on the pan with parchment paper with lemon slices on top

  • Cook haddock until flakey and opaque, 20-25 minutes. 
  • Check fish at the 20-minute mark and add crushed almonds to baking sheet. Place almonds and fish (if not fully cooked through) back in the oven for another 2 minutes.  
  • Remove baking sheet from heat. Set toasted almonds and fish aside.  

Bring it All Together  

  • Meanwhile, add 1 tbsp. olive oil to a large skillet, over low heat, along with a dash of salt, and diced onions. Cook until caramel brown, 15 minutes, stirring often.  

stir fry diced onions in a large skillet

  • Add minced garlic. Cook for one minute. Add a splash of water if spices and onions stick to the pan.  
  • Add the rice and lentils to the skillet, stirring gently until some rice grains begin to brown. Add water if necessary.  
  • Sprinkle a generous amount of salt, to taste.  
  • Turn heat down to a low simmer. Cover and cook for 5-10 minutes.  
  • Remove Mujadara rice from heat.  
  • Serve rice with baked haddock, top with toasted crushed almonds, parsley, lemon zest, and a squeeze of lemon juice.  

two plates of organic haddock and mujadara rice