Mediterranean-Style Fish Bake
You can use hake or cod in place of the haddock.
Nutrition
Calories: 380 kcalCarbohydrates: 36 gProtein: 32 gFat: 14 gSaturated Fat: 2 gCholesterol: 90 mgSodium: 710 mgFiber: 4 gSugar: 3 g
Ingredients
- 1 lb. Hannaford Gourmet Baby Yukon Gold Potatoes scrubbed and halved
- 2 Tbsp. olive oil
- 1 tsp. Nature's Promise Garden Herb & Citrus Seasoning
- 1/4 cup Taste of Inspirations Black Olive Tapenade
- 2 Tbsp. 2% plain Greek yogurt
- 1/2 cup panko breadcrumbs
- 4 6-oz. skinless haddock fillets
- 10 oz. green beans trimmed
- Salt and pepper
- 2 Tbsp. chopped fresh parsley
Instructions
- 1. Place a rack in upper-middle of oven and heat to 450 degrees. Line a baking sheet with parchment paper.
- 2. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon seasoning on prepared baking sheet and toss until coated. Spread potatoes in a single layer and bake until slightly browned, 12 to 15 minutes.
- 3. Meanwhile, stir tapenade and yogurt together in a small bowl. In a separate small bowl, combine breadcrumbs, 2 teaspoons oil, and 1/2 teaspoon seasoning. Pat fish dry with paper towels and spread yogurt mixture over top, then sprinkle with breadcrumb mixture; set aside. Toss green beans with remaining 1 teaspoon oil and 1/4 teaspoon seasoning.
- 4. Add green beans to baking sheet with potatoes, season everything with salt and pepper, and toss. Nestle fish among vegetables, then return baking sheet to oven and bake until fish flakes easily with a fork and potatoes are tender, 12 to 15 more minutes. Sprinkle all over with parsley, divide among plates, and serve.
- Source: Hannaford fresh Magazine, March - April 2020