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- 4 haddock fillets (about 6 ounces each) - 3 tablespoons olive oil - 3 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - 1 teaspoon dried oregano - 1 teaspoon paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1 cup asparagus, trimmed and cut into 2-inch pieces - Fresh parsley, chopped, for garnish To make this dish, you need fresh haddock fillets. They should weigh about six ounces each. Look for fillets that smell clean and have a firm texture. You will also need olive oil and garlic. The olive oil helps to keep the fish moist. Garlic adds a lovely flavor. Use three cloves of garlic, minced finely for the best taste. Next, we have the lemon. You will use both the zest and juice. The zest gives a bright flavor, while the juice adds acidity. This helps balance the dish. Herbs and spices play a big role here. You need one teaspoon of dried oregano and one teaspoon of paprika. These add warmth and depth. Don’t forget the salt and pepper to taste. For vegetables, you’ll use cherry tomatoes and asparagus. The tomatoes should be halved, and the asparagus needs to be cut into two-inch pieces. These will roast perfectly alongside the fish. Lastly, fresh parsley will be your garnish. It adds a pop of color and a fresh taste. Together, these ingredients create a meal that is not only tasty but also colorful and healthy. Preheating your oven to 400°F (200°C) is key for this dish. A hot oven cooks the haddock perfectly. It helps seal in moisture and keeps the fish tender. While the oven heats, prepare your baking sheet. Line it with parchment paper. This step makes cleanup quick and easy. A lined sheet pan helps the fish and veggies not stick. In a small bowl, add 3 tablespoons of olive oil. Then, add 3 cloves of minced garlic. Next, zest one lemon and squeeze its juice into the bowl. Add 1 teaspoon of dried oregano and 1 teaspoon of paprika. Season with salt and pepper to taste. Whisk all the ingredients together until they combine well. This mixture brings bright flavors to your dish. Now, place the haddock fillets in the center of the lined baking sheet. Ensure they have space around them. Drizzle half of the lemon garlic mixture over the fillets. Make sure to coat them evenly. On one side of the fillets, add 1 cup of halved cherry tomatoes and 1 cup of asparagus pieces. Drizzle the remaining mixture over the vegetables. This step ensures that every bite is full of flavor. Roast everything in the preheated oven for 12-15 minutes. The haddock is done when it turns opaque and flakes easily with a fork. The veggies should be tender but not mushy. Keep an eye on the time to avoid overcooking. Once ready, take the sheet pan out of the oven. Use a spatula to serve the haddock and vegetables on plates. Enjoy your flavorful dinner delight! Preventing overcooking To keep your haddock juicy, watch the time. Cook it for just 12-15 minutes. Check the fish when it starts to look opaque. Use a fork; it should flake easily. If it is still translucent, give it a few extra minutes. Keeping an eye on it prevents dryness. Choosing fresh haddock Fresh haddock is key for great flavor. Look for fillets that smell like the sea, not fishy. The flesh should be firm and shiny, with no brown spots. If you can, ask your fishmonger when it was caught. Freshness makes a big difference in your dish. Garnishes and additional seasonings Garnish your dish with fresh parsley for color and taste. You can also add a sprinkle of lemon zest for a bright kick. If you like heat, try a pinch of red pepper flakes. This adds a nice contrast to the garlic and lemon. Pairing with sides For a complete meal, pair this dish with a side salad or rice. Quinoa is also a great choice, as it absorbs flavors well. Roasted potatoes can add heartiness. Choose sides that complement the lightness of the haddock. This balance makes your meal more enjoyable. {{image_2}} You can swap haddock for other fish. Salmon, tilapia, or cod work well. Each fish has its own taste and texture. Salmon offers a rich flavor. Tilapia is mild and easy to cook. Cod has a firm, flaky texture. For a vegan or vegetarian twist, try tofu or tempeh. Both absorb flavors well. Use the same lemon garlic mix to marinate them. Roast them just like the fish. This keeps the meal tasty and satisfying. Adding veggies can change the meal's taste. Seasonal veggies are great choices. Try zucchini, bell peppers, or broccoli. Each adds color and nutrients. Remember, different veggies need different cooking times. For example, carrots may take longer than asparagus. Cut veggies to similar sizes for even cooking. Adjust the cooking time as needed. This way, all your veggies will be perfectly tender. To store leftovers, let the haddock cool first. Place it in an airtight container. This keeps the fish fresh and tasty. You can also add the veggies in the same container. Cooked haddock lasts about three days in the fridge. Make sure to eat it before the three days are up for the best flavor. To reheat without drying out, use the oven. Preheat it to 350°F (175°C). Place the haddock and veggies on a baking sheet. Cover with foil to keep moisture in. Heat for about 10 minutes. Check if it’s warm all the way through. You can also use a microwave. But be careful; it can dry out the fish. Heat in short bursts and check often. Enjoy your meal again! Cooking haddock typically takes about 12 to 15 minutes in the oven. Set your oven to 400°F (200°C) for best results. You want the fish to be opaque and flake easily with a fork. This quick cook time helps keep the fish moist and tender. Yes, you can use frozen haddock. If using frozen fillets, do not thaw them before cooking. Just add a few extra minutes to the cooking time. This way, you still get a juicy and flaky fish. Keep an eye on it as it cooks, though, to avoid overcooking. You can serve many tasty sides with this dish. Here are some ideas: - Garlic bread for a crunchy texture - Rice or quinoa for a filling option - A fresh green salad for a crisp complement - Roasted potatoes for a comforting side These pairings make the meal more complete and enjoyable! This blog post covered important steps to cook delicious sheet-pan lemon garlic haddock. We explored key ingredients, easy instructions, and tips to boost flavor. I shared variations you can try, whether you want to swap fish or add more veggies. Remember, proper storage will keep your leftovers great. Enjoy this meal with your favorite sides for a well-rounded dish. Cooking does not have to be hard. Trust these simple methods to impress your family or friends. Enjoy your cooking journey!

Sheet-Pan Lemon Garlic Haddock

Savor the flavors of the sea with this delicious Sheet-Pan Lemon Garlic Haddock recipe! This easy one-pan meal combines flaky haddock fillets with vibrant cherry tomatoes and crisp asparagus, all infused with a zesty lemon garlic sauce. Ready in just 25 minutes, it's perfect for a weeknight dinner. Click through for the full recipe and make your taste buds dance! #HaddockRecipes #SheetPanDinner #HealthyEating #QuickRecipes
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Ingredients
  

4 haddock fillets (about 6 ounces each)

3 tablespoons olive oil

3 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup asparagus, trimmed and cut into 2-inch pieces

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small mixing bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, paprika, salt, and pepper. Whisk until well mixed.

      Take a large baking sheet and line it with parchment paper for easy cleanup.

        Arrange the haddock fillets in the center of the baking sheet. Drizzle half of the lemon garlic mixture over the fillets, coating them evenly.

          On one side of the fillets, place the halved cherry tomatoes and asparagus pieces. Drizzle the remaining lemon garlic mixture over the vegetables.

            Roast everything in the preheated oven for 12-15 minutes, or until the haddock is opaque and flakes easily with a fork, and the vegetables are tender.

              Once cooked, remove the sheet pan from the oven. Use a spatula to carefully transfer the haddock to plates, and serve with the roasted vegetables.

                Garnish with freshly chopped parsley for a touch of color and additional flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings