Herb-Crusted Haddock with Cauliflower Purée
2
- Prep Time20 min
- Total Time40 min
- Makes4 servings
Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.
Zesty bread crumbs with parsley add a crisp crust to these soft and flaky haddock fillets. Serve with creamy cauliflower, and lemon-drizzled spring mix or quartered little gem lettuce.
Ingredients
1/3 cup Italian-seasoned bread crumbs
1/4 cup finely chopped parlsey
1 tsp lemon zest
2 1/2 tbsp lemon juice, divided
1/4 tsp hot red chili flakes, optional
6 tbsp butter, melted, divided
4 frozen, skinless haddock fillets, each 113 g, thawed
1/2 tsp salt, divided
1 500-g pkg frozen cauliflower florets
2 cloves garlic, minced
1/4 cup grated Parmigiano-Reggiano cheese
2 tbsp olive oil
142-g pkg spring mix
Instructions
Position rack in centre of oven and preheat to 400F. Line a baking sheet with parchment.
Stir bread crumbs, parsley, zest, 1 tbsp lemon juice, hot pepper flakes and 2 tbsp butter in a medium bowl.
Place haddock on prepared sheet. Sprinkle with 1/4 tsp salt. Season with pepper. Divide bread crumb mixture among fillets, pressing to stick. Roast until a paring knife inserted into thickest part of fillet comes out warm, 10 min.
Meanwhile, cover cauliflower with hot water in a large saucepan. Boil, then reduce heat to medium and gently boil until tender, 10 to 12 min. Drain, then transfer to a food processor. Whirl, while pouring remaining 4 tbsp butter through the spout, until mixture is smooth. Whirl in garlic, cheese and remaining 1/4 tsp salt. Cover to keep warm.
Whisk oil with remaining 1 1/2 tbsp lemon juice in a large bowl. Add spring mix and toss to coat. Divide fish, salad and cauliflower mash among plates. Sprinkle with more parsley, if desired.
Nutrition (per serving)
Calories 400, Protein 25g, Carbohydrates 17g, Fat 27g, Fibre 4g, Sodium 870mg.
Kitchen tip
Frozen fillets come in various sizes; just measure out 450 g total.
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