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Parmesan-Baked Haddock with Spring Vegetables
Servings:
Serves 4 as an appetizerPrep Time:
15 minutesCook Time:
15 minutes
Ingredients
This recipe was originally published in the March/April 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Creamy Skillet Orzo with Sausage and Mushrooms and Mini Sausage Pizzas with Radicchio-Snap Pea Salad. Any firm white fish such as hake, halibut, or cod will work just as well.
12 oz. red potatoes, scrubbed and sliced 1/4" thick
2 Tbsp. Taste of Inspirations Lemon Dill Sauce
12 oz. asparagus (3/4 bunch), trimmed
Salt and pepper
4 (6-oz.) skinless haddock fillets
1/4 cup shredded Taste of Inspirations Parmesan Cheese
Directions
1. Place a rack in the upper-middle of oven and heat to 425 degrees. Add potatoes to a microwave-safe dish, cover, and microwave on high until just tender, 3 to 5 minutes. Toss with 1 tablespoon lemon dill sauce and spread out on a parchment-lined baking sheet.
2. Coat asparagus with 1 teaspoon lemon dill sauce, season with salt and pepper, and arrange around the perimeter of the baking sheet.
3. Brush remaining 2 teaspoons lemon dill sauce over fillets and sprinkle evenly with cheese; place on top of potatoes and bake until fish flakes easily with a fork and centers are opaque, 12 to 15 minutes.
Source: Hannaford fresh Magazine, March - April 2016
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 240 kcal (12%) |
| Calories from Fat | 45 kcal (0%) |
| Total Fat | 5 g (8%) |
| Saturated Fat | 2 g (8%) |
| Cholesterol | 95 mg (32%) |
| Sodium | 490 mg (20%) |
| Total Carbohydrates | 17 g (6%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 31 g (52%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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