Top of page

Olive Crusted Haddock

< Retour

Olive Crusted Haddock

with zucchini and caper spaghetti

Informations supplémentaires
30 min. | 614 kcal | easy | Family | Printable version
1. Cook the spaghetti Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain
2. Setup Preheat the oven to 400 °F. Chop the mint, the olives and the garlic. Zest the lemon and cut it in half. Cut the zucchini into sticks. Drain the capers.
3. Make the crust mixture In a bowl, combine the *olives, the breadcrumbs, the lemon zest, the mint and the mayonnaise.
4. Cook the fish Spread the panko mixture over the fish fillets and place on a baking sheet. Bake for 10-12 minutes.
5. Assemble the spaghetti In a skillet over medium-high heat, add a drizzle of olive oil. Cook the zucchini for 4-5 minutes. Add the capers, the spaghetti, garlic and the juice of half a lemon. It's possible to serve the spaghetti plain and let everyone garnish their portion. Add salt and pepper. Mix well.
6. Plate your dish Serve the fish with the spaghetti. Bon appétit!
2unitHaddock Fillets
45mlGreen Olives
1unitFresh Mint
1unitLemon
60mlPanko Breadcrumbs
30mlMayonnaise
140gSpaghetti
1unitCapers
1unitGarlic Clove(s)
1unitZucchini(s)
What you need Pot, pan, baking sheet, zester.
614 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 70g
23%
fat 22g
34%
cholesterol 4mg
1%
fiber 5g
20%
protein 34g
saturated 3g
15%
sodium 903mg
38%
sugar 8g
trans 0g