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Parmesan-Baked Haddock with Spring Vegetables


4 servings

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  • 12 oz red potatoes, scrubbed and sliced 1/4" thick
  • 2 T lemon dill sauce
  • 12 oz asparagus (3/4 bunch), trimmed
  • salt and pepper
  • 4 6 oz. skinless haddock fillets
  • 1/4 cup shredded parmesan cheese



Step 1

Place rack in the upper-middle of oven and preheat to 425 degrees.

Add potatoes to a microwave-safe dish, cover and microwave on high until just tender, 3 to 5 minutes. Toss with 1 T lemon dill sauce and spread out on a parchment-lined baking sheet.

Coat asparagus with 1 t lemon dill sauce, season with s & p and arrange around the perimeter of the baking sheet.

Brush remaining 2 t lemon dill sauce over fillets and sprinkle evenly with cheese. Place on top of potatoes and bake until fish flakes easily with a fork and centers are opaque, 12 to 15 minutes.

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