Make the Yogurt Sauce Stir all the ingredients together and keep covered in the fridge.
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.
Cook the Vegetables and Fish: 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.
To Serve: Divide vegetables and fish between 5 plates. Decorate plates with fennel fronds, if you like. Serve with lemony yogurt sauce on the side.
Keywords: Baked haddock with vegetables, one-pan fish and vegetable dinner