Baked Haddock with Tomatoes and Rutabaga
Recipe makes 4 servings
4 haddock filets (about 6oz/170g each)
2 Tbsp unsalted butter, at room temperature
1/3 cup (31g) almonds, coarsely ground
2 garlic cloves, mashed
1½ Tbsp sweet smoked paprika (preferably Spanish)
1/4 cup (15g) fresh parsley, finely chopped
1 medium yellow onion (150g), peeled and sliced into thin rounds
1 rutabaga (about 1lb/454g), peeled, and sliced into thin rounds
1 cup (200g) diced tomatoes, drained
2 Tbsp olive oil
Sea salt and pepper
Preheat the oven to 375°F (190°C).
Pat the fish filets dry with kitchen paper and season to taste; mix butter, garlic, almonds, smoked paprika, and parsley in a small bowl and spread on top of the fish fillets.
Grease a baking dish with olive oil and spread rutabaga and onion slices on the bottom; place the haddock filets on top, sprinkle with the rosemary. Spoon the tomatoes over the fish, drizzle with the olive oil and cover the baking dish with foil. Bake for 20 minutes, then remove the foil and bake for about 10 to 15 minutes.
Nutritional breakdown per serving (recipe makes 4 servings)
17.2g Total Carbs
12.8g NET Carbs