Haddock & Shrimp Recipe

Preheat

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss halved baby potatoes with 1 tablespoon olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and thyme. Spread cut-side down in a single layer on one side of the baking sheet.

On the other side of the sheet, place the cherry tomatoes, drizzle with 1 tablespoon olive oil and a pinch of salt. Toss gently so tomatoes are coated but still loose.

Roast in the preheated oven for 20–25 minutes, until potatoes are tender and golden and tomatoes are blistered and starting to burst. Remove from oven and set aside; keep oven on for finishing the haddock if needed.

Peel (if desired) and cut potatoes into 1–1.5 inch cubes. Place in a pot and cover with cold water by 1 inch. Add 1 tsp salt, bring to a boil, then simmer until fork-tender, about 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to dry off excess moisture.

Mash potatoes with 3 tbs butter, 1/2 cup warm milk, and 2 tbs creme fraiche or sour cream if using. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust milk for desired creaminess. Keep warm.

Pat haddock fillets dry with paper towels. Season both sides with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat until butter foams.

Place haddock fillets skin-side (if present) down and sear 2–3 minutes until lightly golden. Carefully flip fillets and sear the other side 1–2 minutes.

Meanwhile, toss shrimp with a pinch of salt, pepper, and 1 minced garlic clove. After flipping the haddock, scatter shrimp around the fillets in the skillet and add remaining minced garlic.

Spoon 1 tablespoon butter and the juice of half a lemon over the fish and shrimp. Transfer skillet to the oven (at 425°F/220°C) and roast 6–8 minutes, until haddock is opaque and flakes easily (internal temp ~145°F/63°C) and shrimp are pink and just cooked through.

Remove skillet from oven. Sprinkle chopped parsley (2 tbs) over the seafood and squeeze remaining lemon half over top. Taste and adjust seasoning.

Divide mashed potatoes among 4 plates (about 1/2 cup mashed potatoes per serving).

Spoon roasted tomatoes and potatoes alongside the mashed potatoes (about 1/2 cup roasted tomatoes and 1/4 cup roasted baby potatoes per plate).

Place one haddock fillet on each plate and top or arrange 3 shrimp per serving around the fish.

Drizzle a teaspoon of extra-virgin olive oil over the tomatoes for shine, garnish plates with remaining 1 tbs chopped parsley and a lemon wedge. Serve immediately.