Sautéed Haddock With Summer Veg Recipes

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HADDOCK WITH FRESH SUMMER VEGETABLES



Haddock With Fresh Summer Vegetables image

This fish dish is lovely served with a simple fruit salad. This fast and easy dish is tender, moist and flavourful.

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



Haddock With Fresh Summer Vegetables image

This fish dish is lovely served with a simple fruit salad. This fast and easy dish is tender, moist and flavorful.

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.

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