Baked Haddock with lemon rosemary sauce with fresh garden vegetables
An easy and delicious summer meal ready in no time.
What makes this simple meal so delicious is the lemon rosemary and fresh herb sauce. What makes this dish supper simple is that everything goes on the same pan and is bake in the oven. Roasted vegetables just have extra flavor and its a great way to use up all those garden zucchini's.
Prep Time: 15 minutes
Cook Time: 15-20 minutes depending on your oven and how you like your fish cooked
Ingredients
2 pounds haddock fillets (or any white fish such as cod)
2 garlic cloves, minced
grape tomatoes ( is used orange ones from my garden, use what you have)
young potatoes, thinly sliced
1 Leak, cut up thinly (or you can use onions)
1 small zucchini and sliced in half
green beans
Olive oil
salt/pepper to taste
lemon wedges
Fresh herbs; chopped rosemary, parsley, chives or whatever you prefer or have (or you can use dried herbs de Provence)
Lemon sauce dressing
6 tablespoons fresh lemon juice
Zest from 1 lemon
¼ teaspoon salt
black pepper (to your taste)
1 garlic clove, minced or pressed
½ cup of olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
Fresh herbs, rosemary, chives parsley
Whisk olive oil into the lemon juice mixture until thickened, and add remaining ingredients. Refrigerate 15 minutes to overnight.
I also used the same dressing in a small side salad that I made.
Make the lemon rosemary dressing first.
Instructions
Preheat oven at 350F
STEP 1 Place the fish at the center of a cooking sheet. place the green beans around the fish. Cut the zucchini in half, slice the potatoes and the leak. You can add the remaining leaks to your toss salad. Place the leaks, cherry tomatoes around the pan over the fish and vegetables. add the lemon rosemary sauce over the fish. I also put some on the vegetable. Dribbled some olive oil on the vegetables. Sprinkle with fresh herbs and put in the over for 15-20 minutes depending on your oven and how you like your fish cooked.
STEP 2 One cooked remove from oven and serve with a toss salad using the lemon sauce dressing. You can also squeeze some fresh lemon on everything for those lemon lovers.
Tips
1. You can also add more zucchinis, it all depends on how many people you are cooking for.
2. I always make a double batch of the lemon rosemary dressing to have some for the next day, it goes with so many dishes.
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