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Recipe | Baked Haddock with Almond Dill Dukkah Stuffing Crust

Posted on June 29, 2011 by Warrick Dowsett | 0 comments

This meal makes eating healthy a no-brainer.  It's light and fresh and the nutty crust on the haddock gives it that yummy oomph that leaves you satisfied.  It's pleasing presentation on top a salad bed of asparagus avocado and cherry tomatoes make it a great go-to for a dinner party.

 

Yum

Ingredients:

2 medium to large size Fresh Haddock Fillets
1 bundle of fresh asparagus approx. 16 spears
1/2 lime squeezed

For Nut Crust:
3 slices of rye bread finely processed in food processor or ground into bread crumbs (any bread will work)
1/4 Cup chopped almonds
1/2 medium onion finely diced
1/3 stick of butter
1 clove garlic minced
2 tbs fresh dill chopped
pinch of salt

Salad:
2 Cups baby spinach or kale (whichever you prefer)
2-3 tbs Toasted Sunflower Seeds
1 small avocado sliced
1/4 punnet snow pea sprouts
1/4 punnet cherry tomatoes (cut the cherry tomatoes in 1/2 and roast for 20 minutes on low heat)

Dressing:
2 Tbs Ranch Dressing
1/2 lime squeezed
2 Tbs Olive Oil

Method:

Preheat Oven to 325 degrees F.  Place halved cherry tomatoes in oven on baking sheet and bake for 20 minutes. 

Start to make crust:  Melt butter in skillet on low heat, add the onions and garlic and cook until onions are translucent.
Add bread crumbs and almonds to skillet and stir until evenly combined and coated.  Add fresh dill and remove from heat and set aside.

Mix Salad Ingredients (kale/spinach, toasted sunflower seeds, sliced avocado, snow pea sprouts, and roasted cherry tomatoes)
Mix Ranch Dressing and squeeze of 1/2 lime into salad and set aside

Arrange salad on middle of plate to act as a bed for your fish. 

Line oven pan with grease proof paper, arrange fillets on pan, sprinkle on fresh cracked pepper, squeeze of lime and top with bread crumb mixture pushing down evenly and firmly to coat top of fillet. Cook in oven at 500 degrees F for 7 minutes on top rack.

While fish is cooking, boil salted water on stove top and add asparagus, cook for 3 minutes.  Remove from water, drain on paper towel and place on top of plated salad bed.

Once fish is cooked, remove from oven.  Place cherry tomatoes on top of asparagus, drizzle with olive oil and gently place crusted fish fillet on top of arranged salad/asparagus/cherry tomatoes and serve!

 


 

 

 

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