Wednesday, June 26, 2013

Roasted Haddock & Veggies

Haddock is one of my favorite types of fish. It's similar to cod (another favorite), with a slightly different taste.





Both haddock and cod are mild in flavor (in my opinion), so they can be paired with just about anything. Except maybe peanut butter and jelly, that may be odd.

Alright, on with the recipe ;)


Roasted Haddock & Veggies



For the fish

1 haddock filet (I can't recall the weight on this one but it was a healthy size. Try to get fresh/wild-caught)
Dash of thyme
Dash if turmeric
Pinch of sea salt
1/2 tbls EVOO

Method:

Rub the fish (the side sans skin) with EVOO and your seasonings.

Bake on parchment paper at 400 for about 12-18 minutes or until done. The fish should be white, moist and easy to pull apart with a fork.

For the veggies


1 carrot, very thinly sliced
1 parsnip, very thinly sliced
Small bunch of broccolini, chopped
1 fennel bulb, thinly sliced
1/2 of a leek, thinly sliced
1 zucchini, chopped
1 basil leaf, chopped
2 tbls EVOO

Method:

Toss the veggies in the EVOO.

Bake on parchment paper at 400 for about 25-35 minutes or until tender. Stir half-way through and add the basil.

Such a light and satisfying meal. And perfect as leftovers with white rice the following day ;)



Leftovers!


Enjoy! ;)

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