Calling all fish fans and non-fish fans! Today’s Potato & Dill Encrusted Haddock recipe is sure to win over even the most reluctant fish eater. White or light colored fish, such as haddock and cod, have a subtle taste and flaky, tender texture due to their low fat content. Although they contain less heart healthy fat than their darker, fishier tasting friends, such as salmon, tuna and trout, they still contain more Omega-3 fatty acids than beef and poultry. White fish is packed with protein, vitamins and minerals, making it a nutritious and quick-cooking entrée any night of the week. This simple recipe is a healthier alternative to fried fish and is just as mouthwatering! The combination of a crunchy, potato chip crust and savory hummus transforms this mild tasting fish into flavorful filets for the entire family. Pair your Potato & Dill Encrusted Haddock with freshly sautéed mushrooms or Birds Eye® Steamfresh® veggies, also on sale this week. The American Heart Association recommends eating fish 2-3 times per week; are you hungry for haddock tonight? If you think this recipe sounds tasty, you’ll love this Pecan Encrusted Cod as well!
Potato & Dill Encrusted Haddock
6 haddock or cod fillets
2 Tbsp. olive oil
4 Tbsp. hummus
2 Tbsp. fresh dill, chopped
2 tsp. lemon juice
¾ cup crushed Lay’s® Original Potato Chips or Lay’s® Lightly Salted Potato Chips
- Preheat oven to 425°F.
- In a baking dish lightly coated with olive oil, place haddock skin-side down.
- Combine hummus, dill and lemon juice; spread over top of fish.
- Top with chips, pressing lightly to adhere to fish.
- Bake for 12 minutes or until fish flakes easily with a fork.
- Serve with lemon wedges.
Guest blogger, Lauren Lindsley is a dietetic intern from Viterbo University.