Greek Style Haddock
Healthy dinners do not have to be boring. Jazz up bland baked fish with an amazing Greek preparation, coated to a crisp and dressed with a bright lemon garlic sauce and blistered tomatoes
Ingredients
- 1 lb haddock fillets or another firm white fish like cod
- 1 cup cherry tomatoes
- ⅓ cup flour
- 2 tsp za'atar
- 1½ tsp salt
- 1 tsp pepper
- ½ tsp cumin
- ½ tsp onion powder
- ¼ cup lemon juice
- 2 tbsp unsalted butter melted
- 2 tbsp olive oil
- salt and pepper
- 1 tbsp minced garlic
- ¼ cup chopped parsley
Instructions
- Preheat your oven to 350°
- On a shallow plate, mix together flour, za'atar, cumin, onion powder, salt and pepper. Set aside
- In a bowl, mix together lemon juice, butter, and olive oil. Season with salt and pepper. Set aside
- Heat a cast iron skillet over medium heat with a few drizzles of olive oil. Throw in cherry tomatoes, halved with the skin side down, into the pan and cook for 3-5 minutes or until they begin to brown. Set aside.
- Pat your fish dry and season with salt and pepper. Dip in the lemon mixture to coat, them in the flour mixture
- Pan fry the coated fish in a cast iron skillet with a few tbsp of olive oil, 2-3 minutes per side until golden, but not cooked all the way.
- Add tomatoes back to the pan
- Add parsley and garlic to the remaining lemon mixture and pour it all over the fish. Bake for 10 minutes.
- Serve immediately over rice, quinoa, or cauliflower rice.