Ingredients:
- 2 haddock fillets
- 8-10 large mushrooms, sliced
- 2- 3 carrots, sliced
- 1-2 shallots, chopped
- 3-4 sprigs fresh dill, large stems discarded
- 1/4 cup plain yogurt
- 1Tbl. mustard
- 1 Tbls. olive oil + olive oil in a spritzer (or cooking spray)
- 1/2 cup slivered almonds
- 1 cup bread crumbs, divided
- Preheat oven to 400°F
- In a food processor, whir the shallots, dill, yogurt, 1 Tbl. olive oil, and 3/4 cup bread crumbs to make a lumpy stuffing
- Lightly oil a glass lasagna pan or shallow roaster
- Layer the sliced mushrooms on the bottom of the pan
- Spread the carrot slices on top of the mushrooms
- Put the fish on top of the vegetables
- Crumble the stuffing and distribute it to cover the fish and vegetables
- Sprinkle the remaining bread crumbs over the top
- Spritz with olive oil to provide some fat to help the topping brown
- Bake 30-40 minutes until topping is golden brown, the fish is flaky, and the veggies are cooked.
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