no food no life
Serves
Baked Haddock, Sausage and Sage
Surf 'n' turf using baked haddock and sausage.
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
Fats 23
Protein 56
Carbs 8
Net Carbs 7