Simple Pan-Seared Haddock for One with Roasted Vegetables
 
Ingredients
  • 1 (4-ounce) portion of haddock or cod fish
  • Greek seasoning
  • Salt
  • Pepper
  • Lemon zest
  • Lemon juice
  • Splash of vegetable broth (optional)
  • 1 teaspoon olive oil
For the Roasted Vegetables:
  • 1 (12-ounce) bag of prepared vegetables (I used broccoli, carrots, cabbage & red bell pepper)
  • Salt
  • Pepper
  • 1 Tablespoon olive oil
  • 1 garlic clove minced
  • 2 teaspoons lemon zest
  • 1 wedge lemon
  • 1-2 Tablespoons Parmigiano Reggiano
Instructions
  1. Season individual fish with salt and pepper. Sprinkle on desired amount of greek seasoning. In a small skillet, heat 1 teaspoon olive oil on medium heat. Place fish in pan skin side up and cook for 4-5 minutes. Flip and cook and additional 4-5 minutes. Add a splash of vegetable broth to pan if you have it. Remove fish from pan, sprinkle it with some lemon zest and a little fresh lemon juice.
  2. For the roasted vegetables, preheat oven to 400 degrees. Add 12 ounce bag of vegetables to pan. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast for 15-20 minutes, half way through add minced garlic. Remove vegetables from oven, add lemon zest and squeeze fresh lemon juice and toss to combine. Sprinkle with shredded Parmigiano Reggiano cheese (optional).
Recipe by Nutritious Eats at https://www.nutritiouseats.com/sizzlefish-pan-seared-haddock-with-roasted-vegetables/