Bagt haddock med foråret grøntsager

Baked Haddock with Spring Vegetables

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

250

Cuisine

Mediterranean

Category

Main Course

The beauty of this dish lies in its simplicity. Fresh, flaky haddock is oven-baked alongside a medley of vibrant spring vegetables, allowing the natural flavors to shine. 


The combination of zucchini, yellow squash, cherry tomatoes, and red onions adds a burst of color and freshness, making this meal as visually appealing as it is delicious. 


Seasoned with aromatic oregano, a hint of red pepper flakes, and a squeeze of lemon juice, every bite is bright and satisfying.


This recipe is perfect for busy weeknights when you want something nutritious yet easy to prepare. The one-pan method minimizes cleanup, while the balance of lean protein and fresh vegetables makes it a wholesome meal. 


Serve it with a side of quinoa, a light salad, or just as it is for a low-carb option. Whether you’re a seafood lover or just looking for a new healthy dinner idea, this baked haddock is sure to become a favorite!


Baked Haddock with Spring Vegetables

Ingredients

  • 4 haddock fillets

  • 1 zucchini, sliced

  • 1 cup squash

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon dried oregano

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/4 cup fresh parsley, chopped

Directions

  1. Preheat your oven to 375°F (190°C).

  2. In a large mixing bowl, combine zucchini, yellow squash, cherry tomatoes, red onion, and garlic. Drizzle with 1 tablespoon of olive oil and season with half the oregano, salt, and pepper. Toss to coat evenly.

  3. Spread the vegetables evenly on a baking sheet lined with parchment paper.

  4. Place haddock fillets on top of the vegetables. Drizzle with the remaining olive oil and lemon juice.

  5. Sprinkle the remaining oregano, salt, black pepper, and optional red pepper flakes over the fillets.

  6. Bake for 18-20 minutes, or until the haddock is opaque and flakes easily with a fork.

  7. Remove from the oven and garnish with fresh parsley.

  8. Serve warm with an extra squeeze of lemon if desired.

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10 tip til madlavning bagt haddock med fjedergrøntsager

  1. Brug friske haddock -fileter til den bedste struktur og smag.

  2. Klap haddock tør, før du krydderier for at hjælpe den med at bage jævnt.

  3. Skær grøntsager jævnt for at sikre, at de koger i samme hastighed.

  4. Overkog ikke haddock; Det skal let være uigennemsigtigt og flage.

  5. En klemme af frisk citron inden servering forbedrer smagene.

  6. Brug pergamentpapir til let oprydning.

  7. Prøv at tilføje asparges eller snap ærter til ekstra knas.

  8. Friske urter som basilikum eller dild kan tilføje et andet lag af smag.

  9. Tilsæt en dryp af balsamico glasur til en tangy twist.

  10. Server straks til den bedste struktur og smag.

Server det med forslag

  • Let quinoa salat

  • Dampet asparges eller grønne bønner

  • Ristede søde kartofler

  • Fuldkorns couscous med urter

  • Hvidløgsmør ris

FAQ'er

Spørgsmål: Kan jeg bruge frosne haddock til denne opskrift?
EN: Ja, men sørg for at tø det helt og klappe det tørt, før du bages.

Spørgsmål: Kan jeg erstatte Haddock med en anden fisk?
EN: Absolut! Torsk, tilapia eller hellefisk fungerer godt i denne opskrift.

Spørgsmål: Hvordan ved jeg, hvornår haddock er kogt?
EN: Fisken skal let være uigennemsigtig og flage med en gaffel.

Spørgsmål: Kan jeg lave denne opskrift på forhånd?
EN: Ja, du kan forberede grøntsagerne på forhånd, men bage fisken lige før servering.

 

 

 

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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