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Haddock with lemon and oregano crust

25 min. | 590 kcal | easy |
Healthy, Family
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1. Cook the barley Preheat the oven to 425°F. Bring a pot of water to a boil. Pour the barley and cook 15-18 minutes until tender. Drain.
2. Setup Chop the oregano and garlic. Zest the lemon. Cut the broccoli and the kale into pieces.
3. Cook the fish Put the haddock on a lined sheet pan. Mix the panko with the oregano, zest, a drizzle of oil, salt and pepper. Put a crust of panko on the fish. Add a drizzle of oil. Cook in the oven for 8-12 minutes.
4. Cook the vegetables Heat a drizzle of oil in a pan over medium-high heat. Cook the broccoli and kale for 2-3 minutes. Add 2 tbs of water and let evaporate. Add the garlic, salt and pepper and cook 1-2 minutes.
5. Plate your dish Serve the fish with the barley and the vegetables. Add lemon juice to taste. Bon appétit!
2 unit Haddock Loins
0.5 unit Oregano
0.5 unit Lemon
0.5 unit Broccoli
1 unit Garlic Clove(s)
180 ml Pearled Barley
60 ml Panko Breadcrumbs
What you need pan, pot, strainer, sheet pan, baking paper
590 kcal
% daily value
% daily value
carbohydrate 80g
fat 13g
cholesterol 87mg
fiber 15g
protein 41g
saturated 1g
sodium 275mg
sugar 3g
trans 0g