Citrus Panko Haddock Recipe
baked atlantic haddock filet, chef's potato, roasted vegetables, and garlic lemon aioli
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Ingredients
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Haddock and Coating
Chef's Potato
Roasted Vegetables
Garlic Lemon Aioli
Method
Preparing the Haddock
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Coating
In a bowl, combine panko breadcrumbs, lemon zest, chopped parsley, garlic powder, salt, and black pepper. Mix well.
- 3
Coat the Haddock
Drizzle olive oil over the haddock filets. Coat each filet with the panko mixture, pressing lightly to adhere.
Chef's Potato Preparation
- 4
- 5
- 6
Roasting the Vegetables
- 7
Prepare the Vegetables
In a large mixing bowl, combine sliced zucchini, diced red bell pepper, and sliced carrots. Drizzle with olive oil and season with salt and pepper.
- 8
Roast the Vegetables
Spread the vegetables onto a baking sheet and roast in the preheated oven for about 20-25 minutes or until tender and slightly caramelized.
Making the Garlic Lemon Aioli
- 9
Combine Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth.
Baking the Haddock
- 10
Bake the Haddock
Place the coated haddock filets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.
