Roasted Haddock with Vichy Carrots and Lemon

Pan-seared and oven-roasted haddock served alongside tender cardamom-infused carrots simmered in butter and water.

Healthy Quick Seafood High Protein Low Carb

Estimated Nutrition

Calories

485.6

kcal / serving

485.6 kcal total

Carbs

15.8g

per serving

15.8 g total

Fat

37.2g

per serving

37.2 g total

Protein

23.4g

per serving

23.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Fruits

0.5

piece

Lemon

cut into wedges, to serve

Liquids

100

Water

boiling

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

piece

Cardamom Pods

crushed

OilsFats

Olive Oil

Seafood

100

Haddock Fillet

skin on

Vegetables

piece

Carrot

peeled and cut into batons

Method

Preheat the oven to 180°C.

Heat olive oil in an ovenproof frying pan and fry haddock skin-side down for 3 minutes.

Flip the fish and cook for 3 minutes until browned, then season with salt and pepper.

Transfer the pan to the oven and roast for 8 minutes until the fish is cooked through.

Simmer carrot batons, butter, 100ml water, and crushed cardamom in a covered saucepan for 7 minutes.

Plate the fish and carots together and garnish with lemon wedges.