Baked Haddock

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

33 g
643 mg
36 g
15 g
3 g
101 mg

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

  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.