Haddock Surrounded by Vegetables – Nibble on This!

Haddock with vegetables
Haddock with vegetables made by Christina Striewski Vanillapearl

Healthy, yummy, colorful! This is how you score big time with any fish lover

In August, the supermarket shelves basically explode with fruits and vegetables. There is no limit to creativity. Anything`s possible!

The first pumkins have arrived and meanwhile, I love preparing potatoes with pumpkin. They go together wonderfully and complement each other`s flavors.

Try this wonderful, colorful recipe! It not only delights the senses, but also the eye. The haddock harmonizes wonderfully with this abundance of veggies. Its very firm meat can hold ist own! Of course, you can substitute  it with any kind of fish. The meat should be quite firm and the taste shouldn`t be too subtle.

And what`s  the winning herb this time? Thyme! I`m crazy about thyme potatoes. Fried in butter and roasted in the oven, this spice unfolds its wonderful aroma.

Some shy away from the preparation of fish because they think it`s too hard. I can only repeat myself and tell you it`s not true. Haddock is especially easy to prepare, as its meat is firm  and doesn`t easily fall apart.  Try it and tell me about your experiences with fish. Would you like special recipes? Just let me know. I`m looking forward to any suggestion of yours and to creating new recipes with you.

My husband Ralph is currently in India and has bought wonderful spices. The recipes coming up will be exciting! We will immerse ourselves into new worlds and create flavor explosions.

And now let`s devote ourselves to  this delicious summer recipe which can of course be prepared at any time of the year. Just replace the seasonal vegetables. There is no limit to your imagination!

For 4 people you need:

  • 4 filets of fish, about 250g each
  • about 500 g potatoes
  • 1 small pumpkin
  • 3 twigs of fresh thyme
  • about 10 small tomatoes on the vine
  • 40 g black olives
  • 1 bunch of spring onions
  • 6 large mushrooms
  • 20 g butter
  • olive oil
  • salt, pepper

Preheat the oven to 200°. Peel the potatoes, chop into pieces and tear off the thyme leaves. Fry the thyme in a pan with butter. Spread out the potatoes on a baking sheet, salt them and bake for about 20 minutes.  Wash the pumpkin, slice it into rounds and remove the seeds. Chop the pumpkin slices into smaller pieces. When the potatoes have been in the oven for 10 minutes, add the pumpkin cubes and mix with the potatoes. After another 10 – 15mins, the veggies will be done.

Sprinkle the fish filets with a bit of olive oil, pepper them and set aside.

Chop the spring onions into small rounds and slice the tomatoes into rounds. Clean the mushrooms and chop into small pieces. Fry the onions in oil and add the remaining vegetables. Season with salt and roast on low heat for about 5 minutes.

Heat some butter in another pan and fry the fish filets for about 4 minutes on each side on medium heat until done. Arrange the potatoes and pumpkin on a plate, put the fish filets on top and decorate with the tomatoes and mushrooms.

Bon appetit and enjoy!

Yours truly,