Roasted Haddock with Fennel, Potatoes, and Orange
A clean, simple fish dinner with haddock roasted over fennel and potatoes, finished with orange for brightness. Uses produce that fits late-March cooking in Massachusetts.
Ingredients
- SEAFOOD Haddock Fillet 1 lb $16.88
- Organic Fennel Bulb 1 bulb $2.99
- Organic Yellow Potato 2 medium $2.59
- Organic Cara Cara Red Navel Orange 1 orange $2.77
- Olive oil 2 tablespoons
- Organic Italian Parsley 2 tablespoons chopped $2.19
- Salt to taste
- Black pepper to taste
Instructions
- Heat oven to 425°F.
- Thinly slice the fennel and potatoes. Place in a baking dish and toss with olive oil, salt, and pepper.
- Roast the vegetables for 20 minutes.
- Season the haddock with salt and pepper. Place it on top of the vegetables.
- Slice half the orange and juice the other half. Put the slices around the fish and drizzle the juice over everything.
- Roast 10 to 12 minutes more until the fish flakes easily.
- Top with chopped parsley and serve.
Cook time: 35 minutes
Estimated cost: $21-25
Health notes: Lean protein with light citrus and vegetables.
Drink pairing: Unoaked Chardonnay