Baked Haddock with Lemon Garlic Butter and Roasted Potatoes

Ingredients

• 176g Haddock, raw
• 250g Raw russet potatoes without skin
• 15g Unsalted butter
• 5g Garlic, raw

Method

1. 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2Prepare the potatoes: Wash and cut raw russet potatoes into 1-inch cubes (keeping skin off as per ingredient). Spread evenly on one side of the baking sheet. Drizzle lightly with cooking spray, season with salt and pepper to taste. Roast for 20-25 minutes until golden and tender.
3. 3Prepare the haddock: Pat the raw haddock fillet dry with paper towels. Season both sides generously with salt and pepper.
4. 4Make the lemon garlic butter sauce: In a small saucepan, melt 15g unsalted butter over medium heat. Add the minced or thinly sliced garlic (5-6g), cook for 30-45 seconds until fragrant but not browned. Remove from heat and allow to cool slightly.
5. 5Bake the haddock: Place the seasoned haddock fillet on parchment paper on a separate baking sheet (or move potatoes to make room). Pour half of the lemon garlic butter over the fish. Bake at 400°F for 12-15 minutes until the haddock is opaque and flakes easily with a fork (internal temp 145°F/63°C).
6. 6Finish and plate: Transfer the cooked haddock to a plate alongside the roasted potatoes. Pour the remaining lemon garlic butter sauce over the fish. Garnish with fresh parsley if available and a squeeze of fresh lemon juice for brightness.
7. 7Serve immediately while hot.
8. 8**Chef's Tips:**
9. 9- Don't overcook the haddock — it's a delicate fish and dries out quickly. Check at 12 minutes.
10. 10- If potatoes aren't done when haddock finishes, remove the fish and let potatoes continue roasting.
11. 11- You can prepare both sheets in the same oven on different racks if space allows.
12. 12- The butter sauce is the key — it keeps the lean fish moist and adds palatability.