Olive crusted haddock

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