Haddock fillets with rice and veggie.

Haddock fillets with rice and veggie.

This recipe was one of the first dish I made myself, when I first started cooking. I like it because it's healthy, delicious and very easy to prepare.

 

Recipe by Nima & Libin 

Haddock fillet

Yield
4 Plates

Time
Prep time 25 minutes 
Cook time 50 minutes

Tools & Equipment 
3 bowls 

Fork to mix the flour 

Cast-iron skillet

Slotted spatula

Plate 

INGREDIENTS 

2 haddock fillets, defrosted if frozen

Kosher salt, to taste

Freshly ground black pepper, to taste

1/4 cup all-purpose flour

1 1/2 cups Panko breadcrumbs  

1 tablespoons finely chopped fresh parsley

2 large eggs

1 teaspoon berbere spice mix  

Lemon wedges, for garnish (optional)

2 tbsp oil for frying 

1 Lemon wedge 

 

INSTRUCTION 

Take the first bowl, crack the eggs and beat well. The second bowl combine flour, salt, black pepper and berbere spice, mix well. In the third bowl, mix panko breadcrumbs and parsley. 

Dip the haddock fillet in the flour, coating both sides thoroughly. Then dip the fillet in the egg wash, coating both sides, make sure the excess drips off; place in crumbs.

Over medium high heat; heat non stick pan for 5 minutes. Add oil to the pan. To check the oil temperature use a wooden spoon, the oil will bubble rapidly around the spoon end when it's ready for frying.

Lower fish fillets into hot oil, which should hold about 3 inches of oil.  

Lower heat to medium and let sizzle until fish is a perfect golden brown and caramelized around edges, about 2 to 3 minutes on each side. Using a slotted spatula, transfer fish to individual plates. Serve garnished with lemon wedges. Enjoy 

 

Shrimp & veggies 

Yield
2-4 Plates

Time

Prep time 15 minutes 
Cook time 15 
minutes 
Total time 30 minutes

Tools & Equipment 

Large sheet pan 

Bowl 

spoons

oven 

 Ingredients 

1 lb shrimp raw

1 cups broccoli florets

1 zucchini cubed 

1/2 onion sliced

1 bell pepper cubed or sliced (any color)

1 medium carrot thinly sliced 

2 tablespoons olive oil

1 cup of cauliflower 

1 tsp salt

1 tsp Berbere

oil

1/4 tsp black pepper

 

Instructions

Preheat oven to 425F for at least 10 minutes. Line a large sheet pan with foil and set aside.

Place veggies in a large bowl and sprinkle with half berbere, salt, black pepper and 1 tablespoon oil mix well. In another bowl combine the shrimp, the remaining seasoning mix (half) and 1 tablespoon oil; set shrimp aside.

Pour the veggies into the sheet pan and bake for 12-15 minutes or until lightly charred. Add the shrimp and bake for 5 minutes or until pink and tender. Remove from oven and enjoy hot with rice, pasta, or salad!

 

Serving Suggestions


The dish must always be served with the 3 ingredients on the plate.

Rice recipe- https://13socialenterprise.com/blogs/recipe-blog/rice-pilau









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