Baked Herb Crusted Haddock

Who doesn’t love a cracker crumb crust?  This simple haddock dish uses one of my favorite brands of crackers (Simple Mills) for a grain free “crust”.  I served this over mashed sweet potatoes and garlicky greens to round out the meal and boost overall antioxidant content.  Did you know swiss chard is one of the best sources of Vitamin K found in the diet?  This vitamin has always been known as the blood clotting vitamin however more recently being touted as the “longevity vitamin” due to it’s bone boosting and cancer fighting benefits!  

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYWHOLE 30PALEOGrainFree

What you need:

  • 2 lb raw wild haddock fillets
  • 1 cup gluten free crackers (I used Simple Mills rosemary and sea salt)
  • Handful fresh parsley
  • 1 large head of rainbow swiss chard (you can use any greens of choice)
  • 2 large sweet potatoes
  • 2 cloves of garlic, minced
  • Sea salt and pepper to taste
  • Avocado oil or grassfed butter

How you do it:

For the Fish:

  1. Preheat oven to 350°
  2. Place crackers in a bowl or baggie and crunch up into a powder (can also do quickly in a food processor)
  3. Cut fish into roughly 4 oz portions; drizzle fish fillets with avocado oil (~1-2 tsp) and dip into cracker mixture; press in coating to make sure it sticks
  4. Lay fish skin side down on a baking sheet or cast iron skillet; top with chopped fresh parsley
  5. Bake fish at  350° for ~15-20 minutes or until it flakes easily

For the Sweet Potato Mash:

  1. Wash and peel the sweet potatoes and chop into bite sized pieces (can do this while the fish is roasting)
  2. Fill a large pot with boiling water and bring to a boil; add potatoes
  3. Reduce heat to a slow boil and cook until potatoes are fork tender; ~20-25 minutes
  4. Once cooked, pour potatoes into a strainer
  5. Pour cooked potatoes into a bowl with olive oil or grass fed butter and mash; add salt and pepper to taste

For the Greens:

  1. Add a drizzle of avocado oil to a large pan and turn on low; add minced garlic and saute for 2-3 minutes (you can use the same pot you cooked the potatoes in)
  2. Add washed/dried/chopped swiss chard
  3. Cover greens and let cook on low until wilted for roughly 7-10 minutes, add salt to taste
  4. Serve fish layered over cooked greens and mashed sweet potatoes

GFG Enjoy! Signature

 

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