Kitchen tip
Frozen fillets come in various sizes; just measure out 450 g total.
Herb-Crusted Haddock with Cauliflower Purée
By Chatelaine2
PREP TIME
20 min
TOTAL TIME
40 min
Serves
4
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
- 25 g,
- Carbohydrates
- 17 g,
- Fat
- 27 g,
- Fibre
- 4 g,
- Sodium
- 870 mg.
