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Spanish Fish Tapas

30 Minute Spanish Fish Tapas. Ideal for date night or entertaining friends, impress them with Padron peppers. Oooof enjoy!

Serves: 2 Time: 30 minutes



  • 100g Padron peppers

  • 1/2 vegetable stock cube

  • 1 onion, finely diced

  • 1 lemon, cut into 4 wedges

  • 1 teaspoon smoked paprika

  • 2 garlic cloves, crushed and chopped

  • 2 tablespoon olive oil

  • 2 tomatoes, diced

  • 2 x 150g haddock fillet (skin on)

  • 80g brown rice, rinsed

  • Large handful of flat-leaf parsley, roughly chopped


  1. Heat a saucepan with 1/2 tablespoon olive oil, cook the onion and garlic for 4 mins until softening, then stir in the brown rice and smoked paprika for 1 minute. Boil the kettle and pour in 400ml boiling water and crumble in the half vegetable stock cube. Leave to simmer for 20 mins.

  2. Heat a frying pan on a high heat with 1/2 tbsp oil, cook the whole Padron peppers for 4-5 mins, until turning golden brown. Remove from the pan, set aside, season with salt and keep warm.

  3. After the rice has been cooking for 20 mins, add the diced tomatoes, half of the chopped parsley and the juice from 2 lemon wedges to the rice and cook for a further 5-10 mins or until all the water has been absorbed and the rice is tender. Add a little more boiling water if needed.

  4. Meanwhile, season the haddock with a pinch of sea salt and black pepper. In the same frying pan as the peppers were in, heat 1 tablespoon oil and cook the haddock fillets skin side down for 2-3 mins each side, until cooked through.

  5. Spoon the rice onto plates, top with the haddock and Padron peppers. Sprinkle over the remaining parsley and serve with the leftover lemon wedges.


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