Mediterranean Baked Haddock with Roasted Cauliflower & Tangy Pickles

Ingredients

• 1.5 lbs haddock fillets
• 4 cups cauliflower rice
• 1 cup Broccolini florets
• 3 tbsp extra virgin olive oil
• 1 large shallot
• 1 tsp garlic paste
• 0.25 cup dill pickles
• 1 whole lemon
• 0.25 cup white wine
• 1 tbsp fresh rosemary
• 1 tbsp thyme
• 1 tsp oregano
• 1 tsp sea salt
• 0.5 tsp white pepper
• 0.25 tsp red pepper flakes
• 1 tbsp parsley flakes

Instructions

1. 1Preheat oven to 400°F (200°C). Toss cauliflower rice, Broccolini, sliced shallot, 2 tbsp olive oil, rosemary, thyme, oregano, 1/2 tsp sea salt, and 1/4 tsp white pepper on a baking sheet. Roast for 15 minutes.
2. 2While vegetables roast, pat haddock fillets dry. Season both sides with lemon juice from half the lemon, remaining 1/2 tsp sea salt, 1/4 tsp white pepper, and garlic paste.
3. 3After 15 minutes, make space on the baking sheet and add the seasoned haddock fillets. Pour dry white wine over the fish and sprinkle with chopped dill pickles and red pepper flakes (if using). Return to oven.
4. 4Bake for another 12-15 minutes, or until fish is opaque and flakes easily and vegetables are tender-crisp.
5. 5Serve immediately, garnished with parsley flakes and lemon wedges.