Haddock Fillets with Roasted Garlic Potato Crust

Haddock Fillets with Roasted Garlic Potato Crust

Serves 4
This same potato crust can be used on salmon or red snapper fillets, too. Serve the fish with roasted broccoli rabe or a green salad, if desired.
  • 1/2 cup peeled garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • 1 pound russet potatoes, peeled
  • 1/4 cup lowfat milk
  • 1 teaspoon tarragon
  • 1/2 teaspoon lemon zest
  • 2 large lemons, (1 juiced, 1 cut in wedges for garnish)
  • Fine sea salt and pepper, to taste
  • 2 Haddock fillets, halved
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Preheat oven to 350°F. Toss garlic cloves in olive oil and transfer to a glass baking dish. Roast, shaking the pan several times while cooking, until garlic is golden and soft, about 30 minutes.

Meanwhile, steam potatoes until soft, then transfer to a large bowl and mash. Put potatoes, roasted garlic, and milk into a food processor and puree. Stir in tarragon, lemon zest, 2 teaspoons of the lemon juice, and salt and pepper.

Preheat broiler. Arrange fillets in a single layer in a baking dish and cover each evenly with potato mixture. Squeeze remaining lemon juice liberally over each fillet. Broil fish for 12 to 15 minutes, until golden brown and opaque throughout. Serve hot, garnished with lemon wedges.
Nutritional Info: 
Per Serving: 260 calories (40 from fat), 4.5g total fat, 1g saturated fat, 55mg cholesterol, 380mg sodium, 34g carbohydrates, (3 g dietary fiber, 3g sugar), 22g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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