Poached haddock on a bed of sweet potato and kale

Method

Cut the haddock into serving pieces.
Peel strips of the orange zest and cut the onion into wedges.
Bring a large pot of water to a boil and add salt, orange zest, parsley, onion wedges, and black peppercorns. Use 2-3 tbsp saltper liter of water.Let the cooking water sit and steep for 10 minutes to develop a rich spice flavor.
Add the haddock pieces, bring to a boil, and let them steep for about 10 minutes.

Sweet potato and kale

Preheat the oven to 200 degrees Celsius.
Cut the sweet potato into cubes or sticks and place them on a baking sheet lined with parchment paper.
Chop garlic cloves coarsely and scatter around. Drizzle with olive oil, salt, and pepper.
Bake for 20-30 minutes, turning the pieces halfway through, until they are tender and slightly crispy.
Finely chop and sauté kale and chili in a pan with oil until the kale is slightly crispy but not burnt.
Deseed the pomegranate and remove the seeds, then finely chop the spring onion.

Vinaigrette

Serving

Mix together the baked sweet potato, kale, and pomegranate. Place pieces of the poached haddock on the salad and sprinkle with spring onion and vinaigrette.
Serve warm.