Pan-Seared Haddock with Potato-Spinach Sautee
Nutrition
Calories: 460 kcalCarbohydrates: 34 gProtein: 44 gFat: 15 gSaturated Fat: 1.5 gCholesterol: 130 mgSodium: 480 mgFiber: 4 g
Ingredients
- 1 1.5 lb. pkg. steam-in-the-bag fresh golden potatoes, found in Produce
- 3 Tbsp. olive oil divided
- 1 1/2 lbs. haddock fillets
- 1/2 tsp. ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. kosher salt or to taste
- 1 1/2 tsp. minced garlic
- 1 5 oz. pkg. Nature's Place Organic Baby Spinach
- 1/3 cup sliced green olives
- 1 Tbsp. finely chopped fresh rosemary or 1 tsp. dried
- 1 Tbsp. fresh lemon juice
- 4 lemon wedges optional
Instructions
- 1. Cook the potatoes in the microwave according to package instructions. When cool enough to touch, quarter potatoes.
- 2. While potatoes cook, prepare fish. Rub 1 Tbsp. of the oil all over the fish and season fish evenly with pepper, garlic powder, paprika, and salt. Set aside.
- 3. Heat 1 Tbsp. of oil in a stockpot over medium-high heat. Add quartered potatoes. Cook undisturbed until potatoes begin to brown, about 3 minutes.
- 4. Add garlic and spinach, a few handfuls at a time, gently tossing until wilted. When all the spinach has been added, add olives, rosemary, and lemon juice. Toss until evenly blended and turn off heat.
- 5. While potatoes brown, start the fish. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add fillets and cook until nicely browned, about 5 minutes. Turn fillets and continue to cook until cooked through, about 2 minutes. The fish should be opaque all the way through.
- 6. To serve, divide potato-spinach mixture among 4 plates. Top each with fish, crispy, browned side up. Garnish with lemon wedges, if desired.
- Source: Hannaford fresh Magazine, July - August 2013