Baked Haddock w Potato Crush Recipe

click to rate
1 vote | 1029 views

I grilled a fillet of haddock before work and was surprised how easy it was (much faster than baking). After seasoning with desired spices, you basically fry it on a non-stick pan for about 4 minutes on each side. But make sure the fillets are pat dry (you can place on clean paper towel for a few minutes) otherwise oil will splash everywhere. When you're done with that, just prepare the potato crush and frozen vegetables accordingly. And since the kids love potatoes, this dish was a hit with them and relatively healthy too.

Prep time:
Cook time:
Servings: 2 plates
Tags:

Ingredients

Cost per serving $4.84 view details
  • 2 large potatoes halved
  • 1 cup frozen vegetables
  • 2 tbsp butter
  • 2 smoked haddock fillets
  • 2 tbsp melted butter with lemon seasoning
  • ½ small bunch chives, chopped (or parsley flakes as substitution)

Directions

  1. Cook the potatoes until tender, then add the frozen vegetables for the last 2 minutes of cooking. Gently crush with half the butter.
  2. Heat the rest of the butter in a pan and cook the haddock for 3 or 4 minutes on each side. Meanwhile, melt the butter in microwave and add lemon seasoning. Stir in the chives or parsley flakes.
  3. Put the potato on 2 plates, top with the haddock and the chive butter.

Toolbox

Add the recipe to which day?
« Today - Oct 08 »
Today - Oct 08
October 9 - 15
October 16 - 22
October 23 - 29
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 619g
Recipe makes 2 servings
Calories 661  
Calories from Fat 223 34%
Total Fat 25.29g 32%
Saturated Fat 15.04g 60%
Trans Fat 0.0g  
Cholesterol 171mg 57%
Sodium 367mg 15%
Potassium 2031mg 58%
Total Carbs 64.46g 17%
Dietary Fiber 10.9g 36%
Sugars 2.24g 1%
Protein 46.32g 74%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment