Walnut Crust Haddock

with cherry tomatoes, lettuce and coucous

  • 25 min
Fish
Gluten
Nut
Open up your culinary horizons with this crispy haddock recipe served with grilled cherry tomatoes, mesclun lettuce, tender couscous and lemon wedges
Walnut Crust Haddock

Ingredients

2 tbsp
Butter (not included)
300 g
Cherry Tomatoes
200 g
Couscous
1 tsp
Dried Oregano (*)
1 tsp
Dried Parsley (*)
2
Haddock Loin(s)
1/2
Lemon(s)
2 cup(s)
Lettuce Mix
3 tbsp
Olive Oil (not included)
20 g
Panko
1
Vegetable Broth Cube(s)
40 g
Walnuts
2 cup(s)
Water (not included)
Nutritional facts
Serving per portion
Amount / Serving
Calories
939 kcal
Total fat
45 g
Saturated Fat
6 g
Sodium
1 g
Total Carbohydrate
99 g
Fiber
8 g
Sugar
8 g
Proteins
48 g

Instructions

Prepare the fish
1

Prepare the fish

Preheat oven to 450°F. Chop the walnuts. Mix walnuts, panko, and the spices mix in small bowl. Brush each fish fillet with 1 tablespoon of melted butter and season with salt and pepper. Dip the fish fillet in the walnut mixture on both side.

Cook
2

Prepare and cook the tomatoes

Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with salt and pepper. Place fish and tomatoes on the same prepared baking sheet. Roast for about 8 min.

Prepare the couscous
3

Cook the couscous

Dissolve the broth cube in boiling water by whisking well to completely dissolve it. Place couscous in a bowl and pour the broth over it until the water line surpasses the couscous by 1 cm. Add salt. Cover with cling wrap and leave for 5-10 min. Fluff couscous with a fork.

Serve
4

Serve

Cut the lemon into wedges. In a small bowl, season the mesclun mix with salt, pepper and a drizzle of olive oil. Serve couscous with the tomatoes, the haddock, the lemon wedges and the mesclun salad mix.