Herb Crusted Lemon Garlic Haddock Recipe

English cuisine · 336 calories

About this recipe

Herb-Crusted Lemon Garlic Haddock is a delightful English dinner that balances flavor and nutrition. This dish combines tender haddock fillets coated in a zesty blend of fresh parsley, dill, lemon zest, and garlic, roasted to perfection. Paired with vibrant roasted carrots and asparagus, it’s a meal that’s both nutritious and satisfying. The fluffy quinoa rounds out the plate, offering a wholesome and gluten-free carbohydrate option. With 35g of protein, plenty of fiber, and energizing vitamins, this dish is ideal for anyone seeking a balanced yet flavorful dinner. Preparing it involves brushing the fish with a garlic oil mixture, roasting alongside seasoned vegetables, and cooking quinoa to perfection. Perfect for a weeknight meal or a cozy dinner for two, it’s a fresh, healthy, and delicious choice.

Ingredients

  • 255G Russell'S 2 Msc Lightly Dusted Haddock Fillets
  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Dill Leaves/Shepu
  • 55G Dried Lemon Slices In Jar, 55G
  • 1 Garlic Bulb - 1 Each
  • - Biona Capers In Olive Oil
  • - Forest Whole Foods Organic White Quinoa
  • 100 g Yorkshire English Carrots 100G
  • 450G Asparagus 450G
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100G Rajah Spices Ground Paprika Powder

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Rinse the haddock fillets and pat them dry with a paper towel.
  3. 3. Finely chop parsley and dill, and mix them with lemon zest in a small bowl.
  4. 4. Mince the garlic and combine it with olive oil in a separate bowl.
  5. 5. Brush the haddock fillets with the garlic olive oil mixture on both sides.
  6. 6. Sprinkle the herb and lemon mixture evenly over the fillets and season with salt and pepper.
  7. 7. Arrange the haddock fillets on one side of the baking tray.
  8. 8. Chop carrots into sticks and trim the asparagus, then toss them with olive oil, paprika, salt, and pepper.
  9. 9. Spread the vegetables on the other side of the tray and roast everything for 20 minutes, flipping vegetables halfway through.
  10. 10. While the oven is roasting, rinse quinoa under cold water and cook it in boiling water according to package instructions.
  11. 11. Drain the quinoa and fluff it with a fork, adding a drizzle of olive oil and a pinch of salt.
  12. 12. Remove the haddock and vegetables from the oven once cooked through and slightly golden.
  13. 13. Plate the haddock alongside the roasted vegetables and a serving of fluffy quinoa.
  14. 14. Garnish with extra parsley if desired and serve warm.