Haddock Steamed with Veggies
Elevate your weeknight dinner routine with this light, healthy, and flavorful Haddock Steamed with Veggies recipe. Perfectly moist haddock fillets are gently steamed over a vibrant medley of zucchini, carrots, broccoli, and red bell pepper, creating a nutrient-packed one-pot meal. Infused with the subtle aroma of garlic, a pop of zesty lemon, and a sprinkle of fresh parsley, this dish delivers restaurant-quality taste with minimal effort. Ready in just 35 minutes, this heart-healthy cooking method preserves the natural flavors and textures of the ingredients, making it an ideal choice for clean eating. Pair it with rice or quinoa for a well-rounded, satisfying meal that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Haddock fillets
- 1 medium (sliced into thin rounds) Zucchini
- 2 medium (julienned) Carrots
- 2 cups Broccoli florets
- 1 medium (thinly sliced) Red bell pepper
- 2 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons Olive oil
- 1 medium (sliced into thin rounds) Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
Instructions
Prepare the vegetables: thinly slice the zucchini and red bell pepper, julienne the carrots, and cut the broccoli into small florets.
In a large skillet or a steaming pot with a lid, heat the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Place the sliced zucchini, carrots, broccoli florets, and bell pepper in an even layer across the bottom of the skillet or steaming basket.
Season the vegetables with half of the salt and black pepper. Lay the haddock fillets over the vegetables.
Sprinkle the remaining salt and pepper over the haddock fillets. Top each fillet with a lemon slice.
Pour 1 cup of water into the skillet or steaming pot. Cover tightly with a lid.
Reduce the heat to medium-low and let the haddock and vegetables steam for about 15-20 minutes, or until the haddock is opaque and flakes easily with a fork, and the vegetables are tender.
Carefully remove the lid to let the steam escape, and sprinkle the chopped parsley over the dish for a fresh, bright finish.
Serve immediately, either as is or alongside a serving of rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 27.8 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 297 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3226 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
