Herb Roasted Haddock with Roasted Root Vegetables

Herb Roasted Haddock with Roasted Root Vegetables_700x366

There are 3 recipes below: The Haddock, the vegetables, and an apple cider vinaigrette.

I prepared and roasted the vegetables first, then the vinaigrette and did the fish last since it cooked the quickest.



For Haddock:

  • 1 lb. haddock
  • 4 Tbsp. grass-fed butter
  •  1 tsp. Parsley, dried
  • 1 tsp. Basil, dried
  • 1 tsp. Dill, dried
  • Salt and Pepper

For Root Vegetables:

  • 2 carrots, coined
  • 1 large red beet, coined
  • 1 large golden beet, coined
  • Herbs de Provence
  • Salt and pepper
  • 3 Tbsp. Apple Cider Vinaigrette

Steps to crEATe (Root Vegetables):

1.)    Preheat the oven to 400°

2.)    Place coconut oil on large baking sheet. Scatter vegetables, season with spices/herbs. Roast for 15 minutes.

3.)    Turn/mix the vegetables and roast for another 5-10 minutes. Remove from oven and sprinkle Apple Cider Vinaigrette over vegetables either on baking dish or after placing on dinner plate.

Steps to crEATe (Haddock):

1.)    Heat oven to 475

2.)    Put 4 tablespoons butter in baking pan and place in oven to melt. Add 1 tsp. each herb/spice then add fish, either whole or chopped in serving portions.

3.)    Roast, turning once after about 3 minutes. Roast for 3 more minutes.

4.)    Garnish fish with pan juices.

Apple Cider Vinaigrette


  • 3 Tbsp. Apple Cider Vinegar
  • 1 ½  Tbsp. honey
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ⅓ cup coconut oil

Steps to crEATe (Vinaigrette):

1.)    Melt coconut oil in small sauce pan.

2.)    In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

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