ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS
Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
- Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.
Nutrition Facts : Calories 305 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.71 milligram of sodium
BAKED HADDOCK & POTATOES
Simple and tasty haddock recipe. It can be done with other white fishes, cod for instance. I used to have it in a local restaurant and then I tried to figure out how it was made. Perfect with a very cold white whine.
Provided by JuanCar
Categories Low Cholesterol
Time 55m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt.
- Cover a baking dish with the potatoes arranged in 2 layers.
- Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes).
- Put the rest of the olive oil into a frying-pan.
- Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot).
- Prepare a mixture with the rest of the water, the vinegar, salt and white pepper.
- When the garlic gets golden, add the mixture, and let cook for another 5 minutes.
- Sprinkle the fillets with salt and olive oil.
- Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them.
- Bake for another 15 minutes or until done (the colour changes to white).
Nutrition Facts : Calories 397.1, Fat 22.5, SaturatedFat 3.1, Cholesterol 57, Sodium 78.4, Carbohydrate 26.8, Fiber 3.3, Sugar 1.2, Protein 22.1
HADDOCK MARGARITA WITH PAN ROASTED POTATOES
Steps:
- For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
- For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
- For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
- Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.
ROASTED POTATOES AND HADDOCK PUTTANESCA
Provided by Bon Appétit Test Kitchen
Categories Fish Potato Tomato Roast Quick & Easy Low Cal Dinner Anchovy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.
- Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.
- Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.
- Place potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
More about "haddock margarita with pan roasted potatoes recipes"
OVEN-ROASTED HADDOCK ON POTATO AND OLIVE HASH - RICARDO
From ricardocuisine.com
- In a bowl, combine all of the ingredients. Season with salt and pepper. Keep in the refrigerator until ready to serve.
ROASTED POTATOES AND HADDOCK PUTTANESCA RECIPE | BON APPéTIT
From bonappetit.com
- Heat 2 tablespoon oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3–4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15–20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, ½ tsp. salt, and 1/4 tsp. pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.
- Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer. Place potatoes, shallots, and fish on a platter in an even layer. Spoon 11/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
ROASTED POTATOES AND HADDOCK AND POTATOES PUTTANESCA ...
From bonappetit.com
- Heat 2 Tbsp. oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3–4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15–20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.
- Arrange racks in upper and lower thirds of oven; preheat to 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.
- Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.
SHEET PAN HADDOCK WITH ROASTED VEGGIES - UPGRADED HEALTH
From upgradedhealth.net
- Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray or use aluminum foil and coat with coconut oil.
- Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, paprika , cumin and cilantro in a small bowl.
- Place sweet potato fries, beets, squash and broccoli in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place fish in the reserved spaces. Brush fish with the honey-lime mixture.
HADDOCK MARGARITA WITH PAN ROASTED POTATOES | FALLING DOWN ...
From fallingdowndotme.wordpress.com
Estimated Reading Time 3 mins
ROASTED POTATOES AND HADDOCK PUTTANESCA - ALL INFORMATION ...
From therecipes.info
HADDOCK MARGARITA WITH PAN ROASTED POTATOES – RECIPES NETWORK
From recipenet.org
HADDOCK MARGARITA WITH PAN ROASTED POTATOES | RECIPE ...
From pinterest.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES RECIPE | FOOD ...
From mastercook.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES
From pinterest.com.au
SPICY PAN-FRIED HADDOCK WITH SWEET POTATOES AND PEAS ...
From bbc.co.uk
HADDOCK MARGARITA WITH PAN ROASTED POTATOES | RECIPE | PAN ...
From pinterest.com
PAN-ROASTED HADDOCK MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CRISPY BAKED HADDOCK WITH SWEET POTATO FRIES MEAL KIT ...
From makegoodfood.ca
BAKED HADDOCK RECIPES FOOD NETWORK | BESTO BLOG
From bestonlinecollegesdegrees.com
PAN ROASTED HADDOCK RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN-ROASTED HADDOCK MEAL KIT DELIVERY | GOODFOOD
From admin.makegoodfood.ca
ROAST HADDOCK WITH POTATOES & PEPPERS | ABEL & COLE
From abelandcole.co.uk
PAN ROASTED HADDOCK RECIPE | REPUBLIC CAFE
From republiccafe.com
HADDOCK AND POTATO BAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES | ERNIE WELLS ...
From copymethat.com
TRY OUR #FAMOUS HADDOCK... - ITALIAN EXPRESS PIZZERIA ...
From facebook.com
POTATO AND HADDOCK RECIPES (52) - SUPERCOOK
From supercook.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES RECIPE | FOOD ...
From crecipe.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES ...
From italianexpresspizzeria.wordpress.com
ROASTED POTATOES AND HADDOCK PUTTANESCA - MEDITERRANEAN ...
From fooddiez.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES | GRANDMASANDI ...
From copymethat.com
HADDOCK AND WHITEFISH RECIPES (9) - SUPERCOOK
From supercook.com
ROASTED HADDOCK RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PAN FRIED HADDOCK RECIPES FOOD NETWORK | AMTRECIPE.CO
From amtrecipe.co
HADDOCK MARGARITA WITH PAN ROASTED POTATOES RECIPE | FOOD ...
From mastercook.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES RECIPE
From crecipe.com
HADDOCK MARGARITA WITH PAN ROASTED POTATOES NUTRITION ...
From thewellnesscorner.com
GRILLED HADDOCK RECIPES FOOD NETWORK - TRANSFITCON
From transfitcon.com
You'll also love