Best Sautéed Haddock With Summer Veg Recipes

Haddock With Fresh Summer Vegetables image

Provided by Baby Kato

Categories Healthy

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
4 small red potatoes, sliced thin
2/3 cup red onion, sliced thin
1 teaspoon red pepper flakes
3/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon coarse sea salt (optional)
4 slices lemons, thin
1 1/2 lbs haddock
1 small zucchini, thinly sliced
1 yellow pepper, chopped
1 tomatoes, chopped
1/4 cup dry white wine (* may substitute with fresh lemon juice mixed with water)
1/4 cup parmesan cheese, shredded

Steps:

Preheat oven to 375 degrees.
Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
Over moderate heat, cover and cook for 15 minutes, stirring frequently.
In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
Pour the wine over fish and vegetables.
Top with the potatoe mixture and garnish with parmsean.
Cover and bake in a 375 degree oven for 30 minutes.

Nutrition Facts : Calories 379.6, Fat 6.7, SaturatedFat 1.9, Cholesterol 117.7, Sodium 577, Carbohydrate 36.4, Fiber 4.8, Sugar 5.3, Protein 41.2

Haddock With Fresh Summer Vegetables image

Provided by Baby Kato

Categories Seafood

Time 1h5m

Number Of Ingredients 14

1 tablespoon vegetable oil
4 small red potatoes, sliced thin
2/3 cup red onion, sliced thin
1 teaspoon red pepper flakes
3/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon coarse sea salt (optional)
4 slices lemons, thin
1 1/2 lbs haddock
1 small zucchini, thinly sliced
1 yellow pepper, chopped
1 tomato, chopped
1/4 cup dry white wine (* may substitute with fresh lemon juice mixed with water)
1/4 cup parmesan cheese, shredded

Steps:

1. Preheat oven to 375 degrees.
2. Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
3. Over moderate heat, cover and cook for 15 minutes, stirring frequently.
4. In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomato.
5. Pour the wine over fish and vegetables.
6. Top with the potato mixture and garnish with Parmesan.
7. Cover and bake in a 375 degree oven for 30 minutes.

Healthy Mediterranean Baked Haddock image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Two 14-ounce cans cherry tomatoes
1/2 cup dry white wine
1/2 cup pitted Kalamata olives, sliced in half
4 cloves garlic, minced
2 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper
Four 6-ounce haddock fillets, skin removed
1/2 teaspoon Italian seasoning
1/2 teaspoon sweet paprika
2 tablespoons olive oil
4 slices crusty bread

Steps:

Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
Serve the fish on plates with the sauce and bread on the side.