Nut Crusted Haddock w/Potatoes & Mushrooms

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Serving: Makes 4 servings.
Prep Time: 20 Minutes
Cooking Time: 33 to 37 Minutes

Eating fish on Fridays is a long-standing Lenten tradition, but a day without meat doesn't have to feel like a fast -- instead, make it a feast with this hearty and satisfying fish dish.

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Note: Wash hands with soap and water.
1. In a medium bowl, combine breadcrumbs, pecans, paprika, onion powder, cayenne pepper and salt and pepper to taste; set aside.
2. In a large pot, add potatoes and enough water to cover them by 2 inches; place over medium-high heat and bring to a boil. Reduce heat to medium and cook for 20 minutes or until potatoes are just tender; drain and set aside.
3. Preheat oven to 350 degrees Fahrenheit. In a large, oven-safe skillet over medium high, add 3 tablespoons olive oil.
4. Once hot, add fillets and sauté for 2 minutes. Flip over and top each fillet with breadcrumb mixture.
5. Place skillet in oven and cook for 6 to 8 minutes or until the crust is golden brown and the fish is cooked through; remove and keep warm.
6. In a large skillet over medium-high heat, add butter and remaining oil.
7. Once hot, add cooked potatoes, onion, garlic and mushrooms and cook for 5 to 7 minutes or until potatoes are lightly browned. Add parsley and season to taste with salt and pepper.
8. Serve potatoes topped with nut crusted fish fillets.
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Nutrition Facts

Nutrition Information Per Serving
Calories: 523 (Calories from Fat: 216)
Total Fat: 24g (Saturated Fat: 5g)
Protein: 42g
Total Carbohydrates: 37g (Dietary Fiber: 6g
Sugars: 5g)
Cholesterol: 124mg
Sodium: 692mg