Parmesan-Baked Haddock with Spring Vegetables
- 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
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.