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Home » Recipes » All Recipes

Baked Haddock and Shredded Vegetables with Almond Gremolata

Published: Sep 4, 2020 · Updated: Apr 27, 2022 · By Lisa Goldfinger · 12 Comments · This post may contain affiliate links

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baked haddock fillet on a bed of shredded vegetables topped with yogurt sauce and almond gremolata

In this classic New Nordic recipe, haddock fillets are baked on a bed of shredded vegetables and topped with lemon yogurt sauce and almond gremolata. A healthful one-pan fish and vegetable bake with multiple layers of flavor.

a fillet of baked haddock on a bed of shredded vegetables, topped with yogurt sauce and almond gremolata

Local, seasonal, pure, simple, healthy, and cooked-from-scratch - that is the essence of New Nordic cooking. This baked haddock recipe is all that: a North Atlantic fish (local for me), baked on top of fresh fall veggies - shredded cabbage, fennel and asparagus - and topped with tangy lemon-yogurt sauce and gremolata made from almonds, lemon zest and shallots. 

When I first started researching New Nordic Cuisine I wasn't sure I'd succeed in finding a recipe suitable for the home chef or for this blog. What I did find were gorgeous, earthy-looking plates of stuff that I didn't even recognize as food: tartare of Swedish horse, potatoes and pig blood, ant salt, beach grass, hay, bees-wax ice cream...you get the picture.

What exactly is New Nordic Cuisine?

The concept of "New Nordic" was developed by a bunch of Scandinavian chefs who decided to take "eating locally and sustainably" to heart - to live and cook in tune with the seasons and in harmony with nature. It's a philosophy that I love too! However it isn't easy being a strict "locavore," especially when you're a chef that lives in Denmark, Finland, Norway, Iceland or Sweden - where the winters are relentlessly long and frigid. Still, for many chefs, the challenges of the native climate have spurred their creativity and intensified their resolve to cook what nature has to offer.

Fresh haddock fillets are baked an a bed of shredded vegetables and topped with delicious lemon almond gremolata l www.panningtheglobe.com

One of the world's top restaurants - Noma, in Copenhagen - is strictly New Nordic. In fact Noma's co-founders Claus Meyer and Rene Redzepi spearheaded the New Nordic Movement. In 2004, they got a group of top Scandinavian chefs together to discuss the future of Nordic Cuisine, and they drafted The New Nordic Kitchen Manifesto.  

Some key points of New Nordic Ideology:

  • "Base our cooking on ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters and to reflect the changing of the seasons in the meals we make."
  • "Combine the demand for good taste with modern knowledge of health and well-being."
  • "Promote animal welfare and a sound production process in our seas, on our farmland and in the wild."

How To Make This Baked Haddock and Vegetables:

Everything cooks in the oven in one baking pan. The veggies - shredded cabbage, fennel and asparagus -  need more cooking time than the fish, so they go into the oven first. After 15 minutes, the fish is added on top of the half-cooked veggies. Almond gremolata is sprinkled on top, the pan goes back into the oven for 10 minutes, and dinner is ready.

rectangular glass baking dish with 5 fillets of haddock on top of shredded vegetables and topped with almond gremolata

I think about the New Nordic ideology whenever we have this for dinner - appreciating the freshness, purity, simplicity and seasonality of all the ingredients as I enjoy the wonderful flavors of the meal. 

Fresh haddock fillets are baked an a bed of shredded vegetables and topped with delicious lemon almond gremolata l www.panningtheglobe.com

You might also like:

  • Swedish Glogg
  • Hasselback Potatoes
  • Danish Aebleskivers

Fresh haddock fillets are baked an a bed of shredded vegetables and topped with delicious lemon almond gremolata l www.panningtheglobe.com

Here's the New Nordic Baked Haddock recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

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a fillet of baked haddock on a bed of shredded vegetables, topped with yogurt sauce and almond gremolata

Baked Haddock and Shredded Vegetables with Almond Gremolata


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 5 1x
Print Recipe

Description

One-pan baked fish and vegetables. A delicious healthful meal meal with multiple layers of flavor.

Adapted from a recipe in The Nordic Diet


Ingredients

Units Scale

For The Yogurt Sauce:

  • ¾ cup low fat plain yogurt
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 small garlic clove, pressed or finely minced
  • Pinch of salt

For The Gremolata:

  • 2 tablespoons extra virgin olive oil
  • 3 ½ tablespoons minced shallots (1 large or 2 small)
  • ⅓ cup roughly chopped almonds
  • 1 teaspoon lemon zest

For The Vegetables and Fish:

  • 4 cups finely shredded green cabbage (⅓ - ½ cabbage)
  • 1 fennel bulb, trimmed, cored and thinly sliced by hand or with a mandoline (reserve fronds for garnish)
  • 1 bunch of thick asparagus, tough ends cut off, sliced lengthwise into quarters and then in half crosswise. If using extra thin asparagus, no need to cut them lengthwise.
  • 4 tablespoons extra virgin olive oil (divided)
  • 5 6-ounce skinless boneless Haddock fillets (or substitute cod or halibut)
  • 3 tablespoons fresh lemon juice (1 juicy lemon)
  • Kosher Salt
  • Fresh ground black pepper

Instructions

Preheat the oven to 400ºF.

  1. Stir all the yogurt sauce ingredients together and keep covered in the fridge.
  2. To make the gremolata, heat 2 tablespoon olive oil in a small non-stick skillet over medium heat. Add the shallots, almonds and lemon zest and garlic. Cook, stirring, for 2 minutes until fragrant and softened a bit. Set aside.
  3. In a large bowl, toss the shredded vegetables with 2 tablespoons olive oil, ¼ teaspoon salt and several grinds of black pepper. Spread veggies out in a large casserole dish and cook in the hot oven for 15 minutes. The veggies should be almost cooked through. Remove casserole from the oven. Place fish on top of the vegetables. Drizzle 2 tablespoon olive oil and sprinkle 3 tablespoons lemon juice over the fish. Season the fish with ¼ teaspoon salt and several grinds of black pepper. Sprinkle the gremolata over the fish and vegetables. Put the casserole back in the oven for 8-12 minutes, until the fish is just cooked through and the veggies are tender. (timing will vary based on the thickness of the fish). The fish will continue to cook even after you remove it from the oven, so err on the side of taking it out when it's slightly underdone.
  4. Divide vegetables and fish between 5 plates. Decorate plates with fennel fronds, if you like. Serve with lemony yogurt sauce on the side.
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Category: Main Course
  • Method: Bake
  • Cuisine: Scandinavian

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

This recipe first appeared on Panning The Globe in September 2014. The post was updated on September, 2020 with added nutritional information, clarifying details to the written post and  a new name to more accurately describe the dish (it was previously titled “New Nordic Haddock On Shredded Vegetables). Also, based on feedback, the initial cooking time for the vegetables has been increased from 10 minutes to 15.

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Filed Under: All Recipes, Dinner, Entertaining, Fish and Seafood

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Sheryl Rosner

    November 20, 2022 at 10:10 am

    This was a winner in our house. Everyone loved it. I made it with cod instead of haddock absolutely delicious!

    Reply
    • Lisa Goldfinger

      November 20, 2022 at 5:03 pm

      Hi Sheryl - I'm so glad you all loved this dish. And it's great to know it also works out well with cod.

      Reply
  2. restaurantthatdeliversnearme.website

    July 11, 2021 at 11:22 pm

    Delicious meal. Thanks.

    Reply
  3. Jean

    June 29, 2021 at 7:16 pm

    We had this tonight with cod (other fish not available). We loved the veg combination of cabbage, fennel and asparagus. Would never have thought to put those together. The yogurt sauce and especially the almond gremolata gave this dish so much flavor! Very unique!

    Reply
    • Lisa Goldfinger

      December 05, 2022 at 7:35 am

      I'm so glad you enjoyed!

      Reply
  4. Lee

    April 17, 2021 at 8:58 pm

    Delicious! I'm allergic to asparagus so I used carrots instead. All of the elements - the shredded veg, the gremolata and the yoghurt sauce - combine to make a super flavourful dish. This recipe will be added to the rotation.

    Reply
  5. anne f

    August 31, 2020 at 6:25 pm

    This recipe is really delicious. Used Mexican seabass as our beloved Icelandic cod is not available re the carona virus pandemic. Each step works perfectly and it all comes together with the wonderful nut gemolata. I did start the cabbage and fennel in a saute pan first as we like our veg a little softer and our fish more undercooked. Thanks for a new magic meal.

    Reply
    • Lisa

      September 03, 2020 at 7:43 am

      Hi Anne. I'm so happy to hear you had a great meal. Thank you for circling back to leave a comment.

      Reply
  6. Paul

    December 20, 2019 at 2:42 pm

    WOW!! this looks INSANELY good. Can't wait to try it. I love nordic cuisine

    Reply
  7. Rachel (Rachel's Kitchen NZ)

    September 12, 2014 at 4:37 pm

    Oh this does look and sounds great - know what you mean about Nordic cuisine!

    Reply
  8. Eileen F

    September 12, 2014 at 10:29 am

    Looks good and sounds delicious. Your photos are always so attractive. Do you think you could mix the olive oil, lemon juice, salt and pepper together and pour over the fish instead of doing each separately?

    Reply
    • Lisa Goldfinger

      September 12, 2014 at 10:48 am

      Hi Eileen. Thanks for your kind words...and yes! You can definitely mix the oil, lemon, salt and pepper together - that's a great idea! Why didn't I think of that? 🙂

      Reply

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