Baked Haddock Recipe
Mexican oregano, red pepper rice, roasted zucchini, lemon herb crema, chipotle puree drizzle
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Ingredients
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Fish
Red Pepper Rice
Roasted Zucchini
Lemon Herb Crema
Chipotle Puree
Method
Fish
- 1
Prepare the Haddock
Preheat your oven to 400°F (200°C). Place the haddock fillets on a baking sheet lined with parchment paper.
- 2
Red Pepper Rice
- 3
Sauté the Vegetables
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and red bell pepper and sauté for about 5 minutes until softened. Add minced garlic and sauté for an additional 1 minute.
- 4
Cook the Rice
Add the rice to the saucepan and stir for 1-2 minutes until the rice is coated. Pour in the vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
Roasted Zucchini
- 5
Prepare the Zucchini
Toss sliced zucchini with olive oil, salt, and black pepper in a large bowl.
- 6
Roast the Zucchini
Spread the zucchini on a baking sheet and roast in the oven alongside the haddock for about 15-20 minutes, or until tender and lightly browned.
Lemon Herb Crema
- 7
Mix the Crema
In a small bowl, combine sour cream, lemon juice, chopped dill, and garlic powder. Mix well and set aside in the refrigerator until ready to serve.
Chipotle Puree
- 8
Make the Puree
In a blender, combine chipotle peppers, olive oil, and lemon juice. Blend until smooth and set aside.