Lemon/lime crumble haddock with sweet potato mash and salted almonds

Tender haddock with a zesty, organic lemon/lime, coconut and pistachio crumble served with sweet potato mash and salted almonds.

Guaranteed wow factor – and the best part is that it’s really super easy to make.

From Date Night to Kids Friendly

This dish is both impressive, healthy and super delicious. I guarantee you will impress the whole family when serving this. It’s also easy enough to involve the kids in the making or knock the socks off your date/girlfriends if you invite for date-night/girls night in.

lemon/lime crumble sweet potato mash salted almonds
Ingredients for lemon and lime crumble on a blue background

Have you ever looked through all cookbooks, scrolled through Instagram and Pinterest for hours looking for the perfect date night dinner? Or perhaps your girls are coming for dinner and you want to impress them without spending hours and hours in the kitchen. Or perhaps you’re just tired of making the same dishes over and over. Well, make sure you save this one. It’s so scrumptious, delicious and nutritious. I, for sure, will be making this again and then I’ll add wine suggestions that’ll go well with the tender fish with a flavour-bursting crumble on top. It all comes together with the sweet potato mash that adds texture and naturally, sweetness finished with salty super crunch from the salted almonds. YUM

Involve the kids in the cooking

It’s really good for the kids to be involved in the kitchen. They learn about the products they eat, how to cook and they think it’s way more fun to eat what they’ve helped make. It’s also a bit easier to get them to eat vegetables and fruit if they’ve peeled the carrots for example.

You can influence their habits in the kitchen, help them choose better options and you can teach them about the process of from ‘ground to table’, also known as ‘seed to fork’ or ‘farm to table’.

photo of organic egg bowl in bowl beside berry
Photo by Heather Ford on Unsplash

In this dish, I’m making sweet potato mash instead of using white potatoes. I’m talking about the benefits and differences of sweet potatoes vs. white in THIS blog post with spinach/sweet potato waffles.

Lemon/lime crumble haddock with sweet potato mash and salted almonds

Sweet potato mash

  • 4-5 sweet potatoes washed, peeled and cut into chunks
  • 1 cube organic vegetable bouillion
  • 1 tbsp butter or coconut oil
  • 1/3 cup lactose-free milk or cream (I used one from Arla. You can use normal milk as well. )
  • Spices Salt, pepper, oregano, thyme

Lemon/lime crumble haddock

  • 2 fillets haddock ((1 person))
  • 1/2 cup coconut flour
  • 1/2 cup mixed herbs (I used, dill, parsley, coriander)
  • 1 organic lemon
  • 1 organic lime
  • 10 g pistachios crunched in a pestle and mortar or hand mixer
  • 2 tsp olive oil

Salted almonds

  • 200 g almonds
  • 4 tbsp salt
  • 1 cup water ((2 dl))


  • 1 pack pea shoots
  • 1/2 cup peas (frozen* (see tip) or fresh)

Salted almonds

  1. Boil the water and then stir in the salt.

  2. Soak the almonds in the saltwater for approx 20 minutes.

  3. Drain the water and lay out the almonds evenly on a baking tray with baking paper.

  4. Bake in the oven for 20.25 minutes at 150 C.

Sweet potato mash

  1. Spread out the coconut flour on a baking tray and bake in the oven at 160 C for 5-8 minutes until golden. Keep an eye on it.

  2. Boil the sweet potato pieces in water added the vegetable bouillion. Boil until soft and tender(insert a sharp knife or needle and when the pieces fall off easily, they're done)

  3. Drain water and put in a large mixing bowl. Add, salt, pepper, spices and butter/coconut oil plus milk/cream. Use a potato masher or a hand mixer until you have a smooth mash. Season to taste and keep warm.

Lemon/lime crumble haddock

  1. Wash and dry the herbs. Chop very finely using a large knife and a large chopping board.

  2. Grind the pistachios and grate the lemon and lime.

  3. Mix all the ingredients together.

  4. Brush a little olive oil on the fish and gently press a thick layer of the crumble on top of the fish. Finish with salt and pepper.

  5. Bake in the oven at 170 C for 15-25 minutes depending on the thickness of the fish.

  6. Serve with the mashed potato mash, chopped salted almonds, peas and pea shoots.

If you’re using frozen peas simply put them in a bowl with water and let them derost slowly. This way you’re making sure they keep their bright green colour. 

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