Haddock is a great fish. Extremely lean and low in calories – but high in protein. It’s loaded with all kinds of B vitamins that are essential for our health (both mental and physical). It took me a long time to come up with the perfect Paleo baked haddock dish but creativity in the kitchen leads to wonderful things. This dish is the real deal and will blow your mind in its taste and sophistication. It serves beautifully and your dinner guests will never believe it’s free of gluten, soy, corn, dairy, and grains yet still breaded!
This dish is now part of our weekly meal plan. Everyone loves it, even the kids.
- 1.5lbs of wildcaught haddock
- 1.5 cups of almond milk (with no additives)
- 1 box of Paleo Thin Crackers
- 1 Lemon
- Sea salt
First we will make the breaded crust. Take the box of Paleo Thin Crackers and place into your blender (as in many of my recipes, I always have my trusty Ninja handy on the counter top). Blend these crackers until they look like traditional bread crumbs – it should only take about 30-45 seconds of blending. Place this into glass bowl for breading.
Take wildcaught haddock and cut into fillets. Dip the haddock fillets into almond milk so the breaded crackers will stick to the fish. Do not skimp on coating the haddock – really get in there and roll around the fillet until it is fully coated.
Next we will place the Paleo baked haddock into the oven at 350°. Cook for 30-35 minutes. When ready, the haddock fillets should become nice and flaky. Squeeze fresh lemon on breaded fillets and serve!
This dish presents well (as you can see in the picture). Serving this dish with turnip noodles will make you feel as if you’re eating traditional breaded baked haddock with pasta. Alternatively, asparagus is a great vegetable to saute and serve with this fish.