SHEET PAN HADDOCK AND SUMMER SQUASH WITH PARMESAN PARSLEY CRUMBS

Ingredients

2 tablespoon olive oil

2-2 ½ pounds haddock filets, skinned

1 large summer squash or zucchini, cut into ¼” thick rounds

1 teaspoon salt

½ teaspoon black pepper

1 row Ritz crackers, crushed to crumbs

1 cup panko bread crumbs

½ cup grated Parmesan cheese

⅓ cup fresh parsley, chopped

¼ cup dry white wine

1 stick butter, melted

1 teaspoon paprika

1 lemon

Instructions

Preheat oven to 400 degrees.

Cover one large or two smaller rimmed baking sheets with foil.  Drizzle the olive oil over the foil.

Arrange the fish filets and squash on the baking sheets in one layer.  Season all over with the salt and pepper.

Combine the crushed crackers, panko, Parmesan, and parsley in a small bowl and toss to combine.  Add half of the melted butter and the white wine to the bowl.  Mix to coat all of the crumbs evenly.  Spread the crumb mixture over the fish and squash and drizzle the remaining butter evenly over the top.  Sprinkle all over with the paprika.

Bake for 15-20 minutes until cooked through and fish flakes easily with a fork.  Note the thickness of the fish will affect cook time and you don’t want to overcook, so keep an eye on it.

Remove from oven and squeeze lemon juice all over.

You May Also Like...

EDF2DD74-C296-45DC-B942-010EF4FB2643_1_201_a

SHRIMP SCAMPI ON ZOODLE FETTUCCINE

8D476F86-103F-4B29-8F33-B323EDE0C6FA_1_201_a

LENTIL AND CRAB EGG FOO YOUNG

DC74F66F-507A-4628-84BF-F279EDD1AD53_1_201_a

THE G.O.A.T. SEAFOOD CHILI WITH GOAT CHEESE CREMA AND PICO DE GALLO

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00