One Sheet Haddock and Mini Potatoes
Updated: Jul 23
1.5 lbs. mini potatoes (any kind), Cut in half
Olive oil spray
4 tsp extra virgin olive oil
3 sprigs fresh rosemary
3 garlic cloves, crushed
4 -6 wild caught haddock fillets
2 large eggs
1 T fresh lemon juice
½ tsp paprika
1 cup panko breadcrumbs
¼ cup freshly grated parmesan cheese
1 T parsley flakes
1 tsp grated lemon peel
Preheat the oven to 450 degrees. Line a large baking sheet with foil and spray with olive oil or line with parchment paper.
In a large bowl, toss the potatoes with the oil, garlic, salt and pepper.
Arrange in a single layer and spread the rosemary sprigs over the top of the potatoes. Bake until browned on the bottom, 12 to 14 minutes.
While the potatoes are baking, prepare the fish. In a medium bowl, whisk together the eggs, lemon juice, paprika and salt and pepper.
In another bowl, combine the panko crumbs, parmesan, parsley flakes and lemon zest.
Season the fish with salt and pepper, and then dip the fish into the egg mixture and then into the breadcrumbs. Set aside on a plate until the potatoes are done.
Remove the pan of potatoes from the oven and flip over and move to the sides of the baking sheet. Place the fish into the center of the sheet and spray the tops with the olive oil spray.
Bake until the potatoes are golden brown, and the fish is cooked through- about 10-12 minutes more.
Serve with fresh green beans sautéed in olive oil and garlic.