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PESTO CRUSTED BAKED HADDOCK
15

PESTO CRUSTED BAKED HADDOCK

NUTRITION
HEALTHY RECIPES
Feb 08, 2025

PESTO CRUSTED BAKED HADDOCK

Pesto Crusted Baked Haddock is a simple yet flavourful dish that highlights the delicate taste of haddock with a crispy, herbaceous topping. The mild and flaky fish is coated with a thin layer of pesto sauce, which adds a rich, garlicky and slightly nutty taste. A sprinkle of breadcrumbs provides the perfect crunch, while a touch of olive oil helps to achieve a golden-brown crust. This dish is ideal for a light, healthy meal that feels indulgent, but it is quick and easy to prepare. Whether served with a fresh green salad, roasted vegetables or a side of couscous, this dish brings Mediterranean-inspired flavours to your table. With minimal ingredients and a straightforward baking process, this recipe is an excellent choice for a nutritious, protein-packed meal that doesn’t compromise on taste.

RECIPE CATEGORY

Entrée, Dinner, Lunch

SERVING SIZE

1

CUISINE

Mediterranean, Italian

PREPARATION/TECHNIQUES

Bake 5 ingredients or less

OCCASION/HOLIDAY

Weeknight Dinner, Light Lunch, Family Meal, Healthy Eating

SPECIAL CONSIDERATION/DIETARY CONCERNS

Quick & Easy, Healthy, High Protein, Low Carb

DISH TYPE

Main Course

INGREDIENTS

There are the following ingredients for Pesto Crusted Baked Haddock:

  • 100g haddock fillet
  • 1 tsp pesto sauce
  • 5g breadcrumbs
  • ½ tsp olive oil

FULL NUTRITIONAL INFORMATION

  • Calories: 160
  • Protein: 22g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 3g
  • Fibre: 5g
  • Sugar: 0g
  • Sodium: 200mg

PREPARATION

  • Preheat The Oven: Set it to 200°C (400°F) and line a baking tray with parchment paper.
  • Pat The Haddock Dry: Use a paper towel to remove excess moisture for better texture.
  • Spread The Pesto Sauce: Evenly coat the top of the haddock fillet with the pesto.
  • Sprinkle The Breadcrumbs: Lightly press them into the pesto to create a crispy crust.
  • Drizzle With Olive Oil: This helps achieve a golden-brown topping while baking.
  • Place On The Baking Tray: Position the fillet skin-side down for even cooking.
  • Bake For 12–15 Minutes: Cook until the fish is opaque and flakes easily with a fork.
  • Serve Immediately: Pair with a fresh salad or roasted vegetables for a complete meal.

PREP TIME

3 minutes

COOKING TIME

12–15 minutes

TIPS

  • Use Fresh Haddock: Fresh fillets hold their shape better and have a sweeter taste.
  • Don’t Overbake: Overcooking makes haddock dry; remove it once it flakes easily.
  • Use Homemade Pesto: Freshly made pesto enhances the flavour and reduces additives.
  • For Extra Crispiness: Lightly toast the breadcrumbs before sprinkling them on the fish.
  • Adjust The Seasoning: Add a pinch of salt and pepper if needed, depending on the pesto’s saltiness.
  • Try Different Breadcrumbs: Use panko for a crunchier texture or almond meal for a low-carb option.
  • Add Lemon Zest: Grate fresh lemon zest over the fish before baking for a citrusy kick.
  • Pair With Sides: Serve with steamed asparagus, quinoa or roasted cherry tomatoes for a balanced meal.

VARIATIONS

  • Cheesy Crust: Mix grated Parmesan with the breadcrumbs for a richer flavour.
  • Nut-Free Option: Use a basil and garlic-based pesto without nuts.
  • Gluten-Free Alternative: Swap regular breadcrumbs for crushed almonds or gluten-free breadcrumbs.
  • Spicy Kick: Add a pinch of red pepper flakes to the pesto for a bit of heat.
  • Dairy-Free Option: Use a dairy-free pesto made with nutritional yeast instead of cheese.
  • Herb-Infused: Sprinkle fresh thyme or oregano over the fish before baking for added aroma.

PREPPING AND STORAGE

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) for 5–7 minutes.
  • Freezing: Freeze uncooked haddock with the pesto and breadcrumbs for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
  • Make-Ahead Tip: Assemble the fillet with pesto and breadcrumbs in advance and refrigerate for up to 12 hours before baking.

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