Baked Haddock

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
415
protein 
33 g
sodium 
643 mg
carbohydrates 
36 g
fat 
15 g
fiber  
3 g
cholesterol 
101 mg
Servings 
4
Ingredients 

Zucchini Tomato Salad
1¼ cups diced zucchini
¾ cup diced tomatoes
¾ tsp dried basil
¼ tsp sea salt
¼ tsp dried oregano
Pinch freshly ground black pepper

1 tsp extra virgin olive oil
2 Tbsp melted unsalted butter
½ Tbsp fresh lemon juice
1 Tbsp chopped fresh parsley 
Pinch sea salt
Pinch freshly ground pepper
¾ cup toasted panko breadcrumbs
4 4-oz fillets haddock
4 squares Macaroni and Cheese

Instructions 
  1. Preheat oven to 375F. Lightly coat a baking pan with canola oil spray.
  2. In a medium bowl, combine all ingredients for Zucchini Tomato Salad except for olive oil and toss together. In a sauté pan heat olive oil, add Zucchini Tomato Salad and sauté for briefly for 1 minute.  
  3. In a small saucepan over low heat, melt butter. In a medium bowl, combine melted butter, lemon juice, parsley, salt and pepper and mix well. Add toasted breadcrumbs and mix well.  
  4. Coat each haddock fillet with 3 tablespoons breadcrumb mixture. Place breaded fillets on prepare baking pan and bake for 8 to 10 minutes, or until cooked through.
  5. Serve each fillet with ⅓ cup zucchini tomato salad and 1 (4-ounce) square Macaroni and Cheese.
Panko bread crumbs, which can be found in the Asian section of most grocery stores, stay crisp and crunchy on the haddock during baking. Look for whole-wheat panko breadcrumbs.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.