Baked Haddock, Sausage and Sage
Surf 'n' turf using baked haddock and sausage.
Haddock paired with the classic combination of sausage and sage.
To cook this mouthwatering surf and turf, I started by cooking the sausage over medium heat until it was brown and crispy, after which I cooked the vegetables for 30 minutes. I marinated the fish and then added the “surf and turf” to vegetables for a further 10 minutes.
Surf and Turf
One of the classic combinations in cooking is fish and meat. Surf and turf was recognised in 1960’s middle-class America as Continental cuisine. In Australia, the term is Reef and Beef!
Tell me about the haddock…
Haddock is a type of saltwater fish that belongs to the cod family. It has a wide, flat body and is generally white in color with black spots. Haddock can be found in both Atlantic and Pacific oceans, where it prefers areas with low salinity levels. Haddock are relatively fast-growing fish, maturing at lengths of around 20 inches in about three years. However, their lifespan is fairly short – typically around 8 to 10 years – so they reproduce quickly. Haddock are also commonly harvested for commercial purposes, often served as smoked haddock fillets. In the past, the fish was often used to make cod liver oil, a nutrient-rich dietary supplement.
Are sausages a good keto food?
The sausage is a very popular food, and it has been around for millions of years. The best sausages to use if you’re following a ketogenic diet are those that use fatty cuts of meat. These contain more fat and fewer carbohydrates, which is exactly what you need on a low-carb diet. Store-bought sausages can be used however to be as pure to keto as possible, try making your own keto sausage patties, using pork mince and a handful of typical herbs and flavorings. Then you can purchase the fattest pork mince knowing it is going to help bring your body into ketosis. Store-bought sausages tend to have a significant amount of sugar added- another considerable benefit to making your own is skipping on this added sugar.
Baked Haddock ,Sausage and Sage
Surf 'n' turf using baked haddock and sausage.
Serves
Prep Time15
Cook Time40
Total Time55
Ingredients
- 1 pound organic bulk sausage
- 2 tbsp chopped fresh sage
- 1 cup thinly sliced fennel
- 10 cherry tomatoes, halved
- 1 onion, quartered
- 2 tsp garlic infused olive oil
- sea salt
- freshly ground black pepper
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp grated lemon zest
- 1 tbsp minced garlic
- 4 6oz haddock fillet
Instructions
- Pre-heat the oven to 400°F.
- In an oven proof skillet, cook the sausage and sage over medium-high heat until the meat is browned and cooked through, stirring often and breaking up any large clumps, about 5 minutes.
- Remove the meat from the skillet, but leave any rendered fat in the skillet. Set the meat aside.
- Add the fennel to the skillet and top it with the tomatoes and onion quarters. Drizzle the garlic olive oil over the top. Season with salt and pepper and drizzle 1 tablespoon of lemon juice over the vegetables.
- Place the skillet in the oven for about 30 minutes, stirring the vegetables every once in a while.
- Meanwhile, in a medium bowl, mix the remaining 1 tablespoon of lemon juice, lemon zest, and minced garlic. Toss the haddock fillets in the mixture. Set aside.
- When the vegetables are roasted, add the sausage to the skillet and mix well.
- Place the haddock fillets on top of the vegetable-sausage mix, arranging the onion quarters between each fillet so the fillets don’t touch each other.
- Bake the fillets until cooked through and flaky, about 10 minutes. Serve hot
Nutrition Facts Per Serving
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Thanks for reading as always!
- Lucy & Will
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