Crispy Baked Haddock with Herb-infused Potatoes

Ingredients

In this adaptation of the classic British dish, we have made a few modifications to align it with the flavors and ingredients commonly found in Western European cuisine. Instead of deep-frying the fish, we have opted for a healthier approach by baking it. Additionally, we have infused the potatoes with a blend of herbs commonly used in Western European cooking, such as rosemary, thyme, and parsley, to enhance the flavors and add a touch of sophistication. We alse have the original recipe for Haddock Fish and Chips, so you can check it out.

• 4 haddock fillets (about 6 ounces/170g each) 4 haddock fillets (about 6 ounces/170g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1/2 teaspoon (2.5g) garlic powder 1/2 teaspoon (2.5g) garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1.5 pounds (680g) potatoes, cut into wedges 1.5 pounds (680g) potatoes, cut into wedges
• 2 tablespoons (30ml) melted butter 2 tablespoons (30ml) melted butter
• 2 tablespoons (30ml) chopped fresh herbs (such as rosemary, thyme, and parsley) 2 tablespoons (30ml) chopped fresh herbs (such as rosemary, thyme, and parsley)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 30g (Sugar: 2g)
• Protein: 30g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a shallow dish, combine the breadcrumbs, olive oil, paprika, garlic powder, salt, and pepper.
3. 3.
   Dip each haddock fillet into the breadcrumb mixture, pressing gently to adhere the crumbs to the fish.
4. 4.
   Place the coated fillets on a baking sheet lined with parchment paper.
5. 5.
   In a separate bowl, toss the potato wedges with melted butter, chopped herbs, salt, and pepper.
6. 6.
   Arrange the potatoes on another baking sheet.
7. 7.
   Bake both the fish and potatoes in the preheated oven for 20-25 minutes, or until the fish is cooked through and the potatoes are golden and crispy.
8. 8.
   Serve the baked haddock alongside the herb-infused potatoes.

Treat your ingredients with care...

• Haddock fillets — Ensure that the haddock fillets are fresh and free from any unpleasant odor. If fresh haddock is not available, you can use other white fish fillets such as cod or sole as a substitute.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for the best results. Cut the potatoes into evenly sized wedges to ensure even cooking.

Tips & Tricks

• For an extra crispy coating, you can lightly spray the breaded fish fillets with cooking spray before baking.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili powder to the breadcrumb mixture.
• To make the dish more colorful, you can add a squeeze of lemon juice over the baked haddock before serving.
• If you want to make the dish more indulgent, serve it with a side of tartar sauce or aioli.
• If you're short on time, you can use store-bought breadcrumbs instead of making your own.

Serving advice

Serve the crispy baked haddock and herb-infused potatoes on a large platter, garnished with fresh herbs. Accompany the dish with a wedge of lemon for squeezing over the fish, adding a refreshing citrusy touch. Serve with a side of mixed greens or a fresh salad to complete the meal.

Presentation advice

Arrange the golden-brown haddock fillets on one side of the platter, placing the herb-infused potatoes on the other side. Sprinkle some additional chopped herbs over the potatoes for an extra pop of color. The contrasting colors and textures of the fish and potatoes will make the dish visually appealing.