My boyfriend and I usually don’t deviate much from our routine protein purchases. As much as I love chicken breast, filet mignon, and ground turkey, sometimes I just want something a little different. This week our local Trader Joe’s had these super fresh looking wild-caught haddock filets that we HAD to try. I can’t say that I’ve ever had haddock before or even really knew what it is, but I decided to experiment a bit. We were NOT disappointed. I mean, how can you go wrong with crushed cashews and homemade garlic herb butter??? In fact, this recipe ended up tasting SO amazing I couldn’t wait to share it with you all!
The haddock on its own has a very delicate flavor; they do not taste fishy at all. But topping this fish with a homemade garlic herb butter elevates the flavor from delicate to DELECTABLE. For this recipe, make sure you have a food processor of some sort on hand (I used my Nutribullet and it worked just fine), as well as the following:
For the butter:
- 2-3 tablespoons Kerrygold grass-fed butter (literally the BEST butter, trust me)
- 1 tablespoon minced garlic
- 1 tablespoon ground thyme
- 1 tablespoon dill
- 1/2 tablespoon dried parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
For the cashew crust:
- 56 g raw cashews – if you don’t already have one, I highly recommend investing in a little food scale! The one I have linked to is not exactly the same as the one I have, but very similar. It is reasonably priced, convenient, and you can weigh out food in ounces, grams, or pounds.
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat your oven to 400 degrees Farenheit.
- Add all ingredients for the butter into your blender or food processor and combine until well-blended. Transfer your garlic herb butter to a bowl and set aside for later. Make sure you scrape all the extra butter and seasonings from inside the processor to get everyyyy last drop 😉 You don’t want to leave any of this deliciousness behind.
- Next, process the cashews until they are finely ground. Add the salt + pepper into the cashews to give them a little more flavor.
- Get out a glass baking dish – I used a 9×13 inch dish – and spray it with nonstick coconut oil.
- Rinse the haddock (or whatever fish you choose) with water before laying them flat in the baking dish. Season the fish with salt + pepper.
- Take your garlic herb butter and spread it on top of the fish. It doesn’t have to be perfect, but make sure it’s distributed fairly evenly. The butter will melt over the fish in the oven and lock in the scrumptious flavor.
- Next, evenly coat the top of the fish with the ground cashews.
- Now here’s the most important part! Bake the fish at 400 degrees F for ONLY 5 MINUTES. Then turn the heat up to BROIL (500 degrees) and broil the fish for 5-6 more minutes. Not only will this make the cashew crust nice and crisp, but cooking the fish for only 10-11 minutes ensures that the fish will be PERFECTLY FLAKY. Cooking for longer might dry it out.
I only wish the pictures looked as appetizing as this tasted!! Seriously, I’m drooling just thinking about it. We had oven-roasted broccoli on the side, but I think you could pair this dish with just about any vegetable, or even rice or mashed potatoes if that’s your sorta thing.
Nutrition per 4 oz serving:
Total calories: 207.5
Protein: 20.55 g
Carbohydrates: 4.2 g
Fat: 13.1 g
Happy eating 🙂 🙂