Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.
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.
Kitchen tip
Frozen fillets come in various sizes; just measure out 450 g total.