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Jerk Haddock and Jollof Rice Salad

This simple recipe for oven-baked jerk-style haddock with jollof-inspired rice from Nadiya Hussain is a perfect midweek family meal. Easy to prepare, it's great for hungry kids.

From the book


The first time I ate Caribbean food was a lucky accident. I found myself out and about with kids who needed feeding. They would have eaten the leather off their shoes if I hadn't found something fast. I was run ragged, lugging three enormous bags and three moody children in the rain, so when I spotted a little Caribbean café on the corner, there was no hesitating, though the smells alone would have been enough to entice me in. We ordered far more food than planned and came back out with very happy stomachs! We then visited that café every week for a long time afterwards, hungry for more. I have tried using the same flavours in my kitchen and have found many variations that work, such as this delicious fish.

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For the jerk haddock:
2 tbsp ground cinnamon
2 tbsp ground black pepper
2 tbsp dried thyme
2 tbsp ground allspice
2 tbsp paprika
1 tsp grated nutmeg
1 tsp salt
2 tbsp plain flour
4 x 200g haddock fillets
5 tbsp olive oil
For the jollof rice:
125g each of cold cooked white rice and black rice (from precooked pouches)
1 red onion, chopped
1 large red pepper, diced
2 large tomatoes (approx 200g), deseeded and chopped
10g fresh ginger, peeled and finely chopped
2 thin slices of Scotch bonnet chilli, finely chopped
2 tbsp olive oil
Salt, for seasoning

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Preheat the oven to 180 / 160C fan / gas 4.

Mix all the dried spices and salt in a bowl, stir in the flour, and transfer to a jar.

Put the haddock fillets on a large baking tray and sprinkle over 3 tablespoons of the jerk seasoning. Put the remainder away for another day.

Pour the oil over the fish, then rub in the oil and spices.

Place in the oven and bake for 20-25 minutes.

To make the jollof salad, put the black and white rice into a bowl. Add the onion, pepper, tomatoes, ginger, Scotch bonnet and olive oil, season to taste and mix well.

Serve the fish with the salad alongside.

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From the book: Nadiya’s British Food Adventure

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