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Baked Haddock with Corn Salad
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner
Cuisine:
American
Servings:
4
servings
Ingredients
▢
3
pieces
Haddock
▢
3
tablespoons
Butter
-
softened
▢
1
teaspoon
Garlic Powder
▢
1
teaspoon
Basil
▢
1
teaspoon
Thyme
▢
1
teaspoon
Parsley
▢
Salad:
▢
1 ½
cups
Whole Yellow Corn
▢
1
Orange Bell Pepper
-
diced
▢
1
Avocado
-
diced
▢
1
cup
Gold Cherry Tomatoes
-
halved
▢
1
cup
Cherry Tomatoes
-
halved
▢
Basil
-
chopped, for garnish
▢
Dressing:
▢
¼
cup
Apple Cider Vinegar
▢
¼
cup
Olive Oil
▢
1
teaspoon
Salt
▢
tablespoon
Garlic
-
minced
Instructions
Preheat oven to 400 degrees, line a shallow baking dish with foil
Mix all seasonings with butter until well combined
Spread on both sides of fish
Bake about 20 minutes until fish is flaky and light golden
Salad:
Whisk all dressing ingredients together until well combined, set aside
In a large bowl combine all salad ingredients
Toss with dressing
Garnish with basil
Notes
Add Spice:
This oven baked fish is great as it is, but a little spice or a squeeze of fresh lemon will add a fresh twist.
Shortcut tip:
Boil your corn ahead of time, or use a frozen, thawed or canned corn.
Alternate cooking method tip:
Feel free to cook this fish on the stove top, or place in foil packets on the grill.
Dietary consideration tip:
This recipe is already gluten free, keto friendly and low calorie. If you want to use a cleaner oil, try avocado oil.