Oven Baked Haddock with Corn Salad
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: Really, this fish is great as it is but a little spice or a squeeze of fresh lemon is wonderful.
- Short cut tip: Boil your corn ahead of time or conversely use a frozen, thawed or canned corn.
- Variation tip: Again, versatility is key so use any fresh vegetables that you can get for this salad.
- 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 would rather a cleaner oil, try avocado oil.
Copyright 2021 It Is a Keeper (www.itisakeeper.com). All rights reserved.