There's just something undeniably irresistible about perfectly baked, flaky, and crispy white fish. This recipe ties in so many delicious and bold flavors from savory herbs and fresh vegetables to pull out the deliciously delicate flavor of this flaky white fish. This entire recipe is super clean- it's safe for just about every diet and protocol! This fish pairs well with any side, however, I love to eat it with a side of roasted veggies and some crispy air-fried mini potatoes! Try sides like rice, a crispy green salad, steamed veggies, your favorite pasta, etc... the possibilities are endless!
I've created and tailored this recipe to fit into the specific diet and anti-inflammatory protocol that I follow, so I have included additional ingredient substitutions that you can substitute mine with!
INGREDIENTS
1 white onion, sliced into rings
6 cloves of garlic, crushed and roughly chopped
1 large tomato, sliced thin
9 stems of parsley, rinsed and loosely chopped
3 large fillets of wild caught haddock
2 tbsp crushed red pepper relish *
1 tbsp sea salt
1 tbsp avocado oil *
DIRECTIONS
Lay 1/2 of the sliced onions, tomatoes, parsley, and garlic on the bottom of a glass 9x13 baking dish
Place the haddock fillets directly on top of the bed of vegetables and top with the crushed red pepper relish, remaining onion slices, tomato slices, chopped garlic, and parsley. Sprinkle with sea salt and drizzle with avocado oil.
Cover baking dish with foil and bake at 350° for 35 minutes. After 35 minutes, remove the foil and broil for an additional 6-8 minutes for crispiness.
Enjoy paired with whatever your favorite sides are!
*You can substitute avocado oil with olive oil.
*You can substitute the crushed red pepper for dried crushed red pepper.
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