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Garden Vegetable-baked Haddock

June 10, 2008 - 7:30am
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Garden Vegetable-baked Haddock

Nutrition Facts

Serving Size1
Total Fat6 g
Saturated Fat1 g
Sodium709 mg
Total Carbohydrate6 g
Dietary Fiber2 g
Protein34 g

Servings and Times


Ingredients and Preparation

Small zucchini, diced1
Plum tomatoes, seeded and diced 2
Scallions, chopped 2
Olive oil2 teaspoons
Salt¼ + ¼ teaspoon
Freshly ground pepper to taste
Haddock filet, skinned and cut into 2 pieces¾ pound
Dry white wine1/3 cup
  1. Directions
  2. Preheat oven to 425Àö F.
  3. In a medium bowl, combine zucchini, tomatoes, scallions, and olive oil. Season with ¼ teaspoon salt and freshly ground pepper to taste.
  4. Place fish filets in a baking dish and season with remaining ¼ teaspoon salt. Top with the vegetable mixture. Pour wine around the fish. Cover with foil and bake for 15-18 minutes, until fish is opaque throughout and flakes easily with a fork.

4 very lean meats; 1 fat; 2 vegetables

Side Suggestions: Boiled Potatoes
Wash and scrub 4 small potatoes. Place in a pot and fill with water; cover and place over high heat. Once boiling, reduce heat to low and simmer. Cook for about 20 minutes, until potatoes are tender when pierced with a fork.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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