Ingredients for Baked Haddock Potatoes
- 1 lb haddock fillets, skin on or off
- 1.5 lbs Yukon Gold potatoes, thinly sliced (about 1/4 inch thick)
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Salt and freshly ground black pepper to taste
- Freshly ground white pepper to taste
- 1/4 cup water
- 2 tablespoons white wine vinegar
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How to Make Baked Haddock Potatoes
- Preheat oven to 350°F (175°C).
- Thinly slice the potatoes (about 1/4 inch thick). Toss potatoes with 2 tablespoons of olive oil, salt, and pepper.
- Arrange half of the potatoes in a single layer in a greased 9x13 inch baking dish.
- Pour 1/4 cup of water into the baking dish.
- Arrange the remaining potato slices on top.
- Bake for 20 minutes.
- While the potatoes bake, heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
- Add the minced garlic and red pepper flakes; cook until fragrant (about 1 minute), being careful not to burn the garlic.
- In a small bowl, whisk together the white wine vinegar, salt, and white pepper. Add the vinegar mixture to the skillet and simmer for 5 minutes. Stir in fresh herbs.
- Season the haddock fillets with salt, pepper, and a drizzle of olive oil.
- Carefully remove the baking dish from the oven. Arrange the haddock fillets over the potatoes.
- Pour the garlic and herb mixture over the haddock.
- Bake for another 15-20 minutes, or until the haddock is cooked through and flakes easily with a fork and potatoes are tender.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
4g
Fat
15g
Carbs
8g
