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Pumpkin Seed Crusted Haddock

Serves  4  Prep Time 15 minutes | Cook Time 15 minutes


1.5 cup Pumpkin seeds
1 tsp Cumin seeds
1 tsp Cayenne pepper
Kosher salt and freshly cracked black pepper
2 Egg whites
1 kg Fresh haddock fillets
¼ cup Vegetable oil


  1. Preheat oven to 350 degrees Fahrenheit
  2. Toss pumpkin seeds with the cumin, cayenne, salt and pepper, lay on a baking sheet and toast for 5-10 minutes until golden brown.
  3. Cool and pulse in a food processor until fine.
  4. Season the haddock filets with salt and pepper.
  5. In a mixing bowl, whisk egg whites until frothy, dip the filets into the whites and then coat in the pumpkin seed crust.
  6. In a non-stick frying pan, heat the vegetable oil over medium heat and sear for 2-3 minutes each side, until golden brown.
  7. Finish in the oven for 5-7 minutes until cooked through.

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Suggested Pairings: A thirst quenching lager or smooth style pilsner can be an interesting accompaniment to haddock.

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