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Olive Crusted Haddock

30 min. | 614 kcal | easy |
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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!
2 unit Haddock Fillets
45 ml Green Olives
1 unit Fresh Mint
1 unit Lemon
60 ml Panko Breadcrumbs
30 ml Mayonnaise
140 g Spaghetti
1 unit Capers
1 unit Garlic Clove(s)
1 unit Zucchini(s)
What you need Pot, pan, baking sheet, zester.
614 kcal
% daily value
% daily value
carbohydrate 70g
fat 22g
cholesterol 4mg
fiber 5g
protein 34g
saturated 3g
sodium 903mg
sugar 8g
trans 0g