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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


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

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:

  • 3/4 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 1/2 tablespoons minced shallots (1 large or 2 small)
  • 1/3 cup roughly chopped almonds
  • 1 teaspoon lemon zest

For The Vegetables and Fish:

  • 4 cups finely shredded green cabbage (1/3 - 1/2 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, 1/4 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 1/4 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

Keywords: Baked haddock with vegetables, one-pan fish and vegetable dinner