Photo, Erik Putz. Prop Styling, Catherine Doherty. Food Styling, Michael Elliot.
Zesty bread crumbs with parsley add a crisp crust to these soft and flaky haddock fillets. Serve with creamy cauliflower, and lemon-drizzled spring mix or quartered little gem lettuce.
2 1/2 tbsp
hot red chili flakes
, melted, divided
, each 113 g, thawed
1 500-g pkg
Position rack in centre of oven and preheat to 400F. Line a baking sheet with parchment.
Stir bread crumbs, parsley, zest, 1 tbsp lemon juice, hot pepper flakes and 2 tbsp butter in a medium bowl.
Place haddock on prepared sheet. Sprinkle with 1/4 tsp salt. Season with pepper. Divide bread crumb mixture among fillets, pressing to stick. Roast until a paring knife inserted into thickest part of fillet comes out warm, 10 min.
Meanwhile, cover cauliflower with hot water in a large saucepan. Boil, then reduce heat to medium and gently boil until tender, 10 to 12 min. Drain, then transfer to a food processor. Whirl, while pouring remaining 4 tbsp butter through the spout, until mixture is smooth. Whirl in garlic, cheese and remaining 1/4 tsp salt. Cover to keep warm.
Whisk oil with remaining 1 1/2 tbsp lemon juice in a large bowl. Add spring mix and toss to coat. Divide fish, salad and cauliflower mash among plates. Sprinkle with more parsley, if desired.
Nutrition (per serving)
Frozen fillets come in various sizes; just measure out 450 g total.