Walnut Crust Haddock

with Cherry Tomatoes, Lettuce and Couscous

  • 25 min
600 calories and less
Fish
Gluten
Nut
High in fiber
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

3/4 cup(s)
Couscous
50 g
Lettuce Mix
30 g
Walnuts
2 tbsp
Olive Oil (not included)
250 g
Cherry Tomatoes
1/2 cup(s)
Panko
2 tbsp
Butter (not included)
2 cup(s)
Water (not included)
1/2
Lemon(s)
1 tsp
Dried Oregano (Pre-mixed)
1 tsp
Dried Parsley (Pre-mixed)
2
Haddock Loin(s)
1/2
Vegetable Broth Cube(s)
Nutritional facts
Per serving
Amount / Serving
Calories
599 kcal
Total fat
33 g
Saturated Fat
5 g
Sodium
774 mg
Total Carbohydrate
49 g
Fiber
7 g
Sugar
7 g
Proteins
27 g

Instructions

Prepare the fish
1

Prepare the fish

Preheat oven to 450°F

Chop the walnuts.

Mix walnuts, panko, and the pre-mixed dry herbs (oregano, parsley) in a small bowl. Brush each fish fillet with 1 Tbsp of melted butter (double for 4 ppl.), salt and pepper. Dip the fish fillet in the walnut mixture on both sides.

Cook
2

Prepare and cook the tomatoes

Toss the cherry tomatoes lightly with 2 Tbsp of olive oil (double for 4 ppl.) on a sheet pan. Spread them out into one layer and sprinkle generously with salt and pepper. Place fish with tomatoes and roast for about 8 min.

Prepare the couscous
3

Cook the couscous

Dissolve the 1/2 broth cube(s) in 2 cups of boiling water (double for 4 ppl.) 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. 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.