Recipes  

Oven-Roasted Haddock on Potato and Olive Hash 



  • Preparation 20 MIN
    Cooking 30 MIN
  • Servings 4
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Ingredients

Lemon Yogurt Sauce

Potato and Olive Hash

Preparation

Lemon Yogurt Sauce

  1. In a bowl, combine all of the ingredients. Season with salt and pepper. Keep in the refrigerator until ready to serve.

Potato and Olive Hash

  1. With the rack in the middle position, preheat the oven’s broiler.
  2. In a large non-stick ovenproof skillet, brown the potatoes and onion in the oil and butter for 15 to 20 minutes or until tender and golden brown. Season with salt and pepper. Add oil, if needed. Stir in the tomatoes, olives and garlic. Adjust the seasoning. Set aside.
  3. Lightly oil the fish, season with salt and pepper and place on the potato mixture. Bake for 6 to 8 minutes, depending on the thickness of the fish, or until cooked.
  4. When ready to serve, drizzle with the yogurt sauce. Sprinkle with the chives.

To help you with this recipe

Cherry and Olive Pitter

This pitter easily removes cherry pits for jams and olive pits for tapenade. Ergonomic and compact, this pitter is also equipped with a splatter shield to protect clothes and work surfaces.


17.99 $

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 460  
Total Fat 18 g  
Saturated Fat 7 g  
Sodium (salt) 299 mg  
Carbohydrates 37 g  
Fibre 4 g  
Protein 38 g