Haddock, Sweet Potatoes and Roasted Brussel Sprouts
(go to the vide recipe here)
Serves 4
1 lb Haddock fillets.. rinsed and patted dry
1 HUGE Sweet Potato (or 2 med) sliced
Small bag or ½ lb or Brussel Sprouts
2 tablespoons PESTO (homemade or store bought)
2 tablespoons light Sour Cream
1/3 cup Crumbled Feta Cheese
salt and pepper
Pre-heat oven to 400 degrees
Slice sweet potatoes and arrange in baking dish. Drizzle 1 T olive oil over and using your hands, coat all
the potatoes. Sprinkle McCormick Salad Supreme over potatoes using your hands again to spread around.
Slice your Brussel Sprouts in half. I use 1 tablespoon of WEGMANS BASTING OIL, using my hands to coat
the brussel sprouts. Spread them out on a cookie sheet, don’t pile them up on top of each other.
Note: I bake these both at the same time between 40 to 50 minutes…flipping everything around half way.
Fish cooks up fast, so I suggest don’t start your pan till your veggies are done. Get your pan hot, coat your
fish with the Pesto on both sides and put in the hot pan, turn heat down and COVER. The lid will cause
steam making liquid. Flip your fish over while it’is still firm, sprinkle the feta over the top, and add the sour
cream to the liquid and COVER again. This takes about 6 to 8 minutes depending on the thickness of
your fish.
There ya go….a great dinner, not a ton of calories and it’s tastes..FABULOUS
Again, this is one of my own recipes so I hope you enjoy.
Bon Appetite
Suanne xo
(go to the vide recipe here)
Serves 4
1 lb Haddock fillets.. rinsed and patted dry
1 HUGE Sweet Potato (or 2 med) sliced
Small bag or ½ lb or Brussel Sprouts
2 tablespoons PESTO (homemade or store bought)
2 tablespoons light Sour Cream
1/3 cup Crumbled Feta Cheese
salt and pepper
Pre-heat oven to 400 degrees
Slice sweet potatoes and arrange in baking dish. Drizzle 1 T olive oil over and using your hands, coat all
the potatoes. Sprinkle McCormick Salad Supreme over potatoes using your hands again to spread around.
Slice your Brussel Sprouts in half. I use 1 tablespoon of WEGMANS BASTING OIL, using my hands to coat
the brussel sprouts. Spread them out on a cookie sheet, don’t pile them up on top of each other.
Note: I bake these both at the same time between 40 to 50 minutes…flipping everything around half way.
Fish cooks up fast, so I suggest don’t start your pan till your veggies are done. Get your pan hot, coat your
fish with the Pesto on both sides and put in the hot pan, turn heat down and COVER. The lid will cause
steam making liquid. Flip your fish over while it’is still firm, sprinkle the feta over the top, and add the sour
cream to the liquid and COVER again. This takes about 6 to 8 minutes depending on the thickness of
your fish.
There ya go….a great dinner, not a ton of calories and it’s tastes..FABULOUS
Again, this is one of my own recipes so I hope you enjoy.
Bon Appetite
Suanne xo
