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Baked Haddock with Maple Glaze and Roasted Courgettes
This Mediterranean-inspired dish features flaky baked haddock with a sweet and tangy maple-ginger glaze, served alongside tender roasted courgettes. It's a low-sulfur, gluten-free, and heart-healthy main course, perfect for a light yet satisfying meal.
35 min2 servingsmediterraneanmain course
Nutrition Facts
Per serving
Calories218
% Daily Value*
Total Fat 14g18%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrate 25g9%
Dietary Fiber 0g
Total Sugars 24g
Protein 0g
Calcium 23mg2%
Potassium 72mg2%
Vitamin C 0.09mg
Magnesium 5.8mg1%
Zinc 0.17mg2%
Approximate values — some ingredient data may be incomplete.
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
- 2 fillet haddock fillets
- 2 medium courgettes
- 2 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 1 whole lemon
- 1 tsp fresh ginger
- 1 seasoning salt and pepper
- 1 mix herbs
- 2 tbsp water
- 1 tsp orange peel
- 1 tsp balsamic vinegar
- 1 topping Garnish (Parsley & Pine Nuts)
Instructions
- 1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2Pat haddock fillets dry and season with salt and pepper. In a bowl, toss sliced courgettes with 1 tbsp olive oil, salt, and pepper.
- 3In a small bowl, whisk together maple syrup, lemon juice, grated ginger, 1 tbsp olive oil, water, grated orange peel, and balsamic vinegar to create the glaze.
- 4Place haddock fillets and seasoned courgettes on the prepared baking sheet. Brush the glaze generously over the haddock. Sprinkle haddock with chopped rosemary and thyme.
- 5Bake for 12-15 minutes, or until the fish is cooked through and flakes easily, and courgettes are tender. Garnish with parsley flakes and toasted pine nuts before serving.
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