Top of page

Olive crusted haddock

< Back

Olive crusted haddock

with carrot and green pea rice

Informations supplémentaires
25 min. | 555 kcal | easy | Express, Family |
1. Setup Preheat oven to 400°F. Zest the lemon. Check that the olives do not contain pits. Finely chop the olives and the parsley. Grate the carrot.
2. Cook the rice Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour the rice, cover and cook over low heat for 10-12 minutes. Add the carrot and green peas 1-2 minutes before the rice is done cooking.
3. Cook the fish Pat the fish dry. Put on a lined sheet pan. Mix the panko with the olives, parsley, lemon zest, a drizzle of oil, salt and pepper. Cover the fish with 1 tbsp of sour cream and top with the panko mixture. Bake in the oven for 10-12 minutes.
4. Plate your dish Serve the fish with the rice, lemon juice and some sour cream. Bon appétit!
2 unit Haddock Loins
0.5 unit Fresh Italian Parsley
30 ml Kalamata Olives
80 ml Panko Breadcrumbs
180 ml Basmati Rice
120 ml Green Peas
1 unit Carrot(s)
0.5 unit Lemon
2 unit Sour Cream
0.5 unit Vegetable Broth Cube(s)
What you need sheet pan, baking paper, pot
555 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 77g
26%
fat 9g
14%
cholesterol 94mg
31%
fiber 5g
20%
protein 39g
saturated 4g
20%
sodium 411mg
17%
sugar 6g
trans 0g