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Summer Smoked Haddock

Prep Time 15 mins Cook Time 20 mins 

Total Time: 35 mins 

Smoked is the way, I look the last of fish when it is smoked, for this recipe the Haddock is already smoked I have complied it with some crispy potatoes cubes and sweet summer tomato salsa. This is a great out door dinner dish to serve on a date night.



  • 1 Smoked Haddock
  • 3 Garlic cloves
  • 2 Chilli pepers
  • 70g Sweet Peppers
  • 1/2 Red Onion
  • 50g Chopped tomato
  • 8 spinach leaves
  • 1 potato


  • 1 tbsp Carotino mild & light cooking oil
  • ¼ tsp Paprika
  • 70g Tomato puree
  • ¼ tsp White pepper
  • ¼ tsp sea salt
  • ¼ tsp Cayenne chilli pepper
  • ¼ tsp Black pepper


  1. Gather all the ingredients. 

Make Tomato Salsa

  1. As part of your preparation I would leave the fish in a dish or bowl in salted water just to wash and make sure it is clean/ready for cooking.
  2. Firstly, take your salsa ingredients; chopped tomatoes, onion, garlic, chilli peppers, chopped sweet peppers, paprika, black pepper, salt and black pepper and bring them to a chopping board.
  3. Chop all the ingredients that still need cutting i.e onion, garlic and or chilli peppers.
  4. Go to the stove, place your frying pan down and drizzle 1 table spoon of oil; add your chopped onions, garlic and chilli peppers. Let these soften
  5. Once they have been frying add the sweet peppers and seasoning; paprika, black pepper, salt and white pepper.
  6. Leave these to simmer then add your tomato puree.
  7. As that thickens add your chopped tomatoes and leave to thicken a bit. *You don’t want it too watery so that when you plate up the potatoes don’t get soggy and the fish has somewhere to rest on.

Make Fish

  1. Take your fish out of the bowl of water or from the dish it has been resting in. Give it a slight rinse and then place in a tray with foil
  2. Sprinkle, White pepper and Salt on top
  3. Place this in the oven for approximately 5-10 minutes
  4. Take the fish out of the over and slice in half or leave as desired for presentation.

Make Dressing

  • You can use oven back potato cubes or make your own grap a potato
  • Dice into small cubes, drizzle some oil on top
  • Place in the a foiled try and into the oven for up to 40 minutes until crispy on the outside and fluffy in the centre.
  • Garnish the potatoes with spinach to give the meal some colour and a healthy range of vegetables.

Plating up

I served the haddock with potatoes a common stable for fish. Once all elements are cooked, lay the tomato on the plate first and add the fish on top. You can serve the fish with a lemon wedges to squeeze over.

See full video on Instagram @kanndissriley

Recipe by Kanndiss Riley of Riley’s Cuisine Magagaine. KRSPCE. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.