Olive crusted haddock

Olive crusted haddock

easy 25 minutes

with carrot and green pea rice

Ingredients

  • Haddock Loins
  • Fresh Italian Parsley
  • Kalamata Olives
  • Panko Breadcrumbs
  • Basmati Rice
  • Green Peas
  • Carrot(s)
  • Lemon
  • Sour Cream
  • Vegetable Broth Cube(s)

Necessary elements

sheet pan, baking paper, pot

Step 1 image

1. Preheat oven to 400°F. Zest the lemon. Check that the olives do not contain pits. Finely chop the olives and the parsley. Grate the carrot.

Step 2 image

2. Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Add the carrot and green peas 1-2 minutes before the rice is done cooking.

Step 3 image

3. Pat the fish dry. Put on a lined sheet pan. Mix the panko with the olives, parsley, lemon zest, a drizzle of oil, salt and pepper. Cover the fish with 1 tbsp of sour cream and top with the panko mixture. Bake in the oven for 10-12 minutes.

Step 4 image

4. Serve the fish with the rice, lemon juice and some sour cream. Bon appétit!