Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Cold haddock in carrot lemon sauce
Perfectly cooked haddock rests under a sauce of carrots, onions and lemon sauce that is silky, sweet and tart all at once. A perfect gluten-free, dairy-free one-pot meal.
Servings 8
Ingredients
- 1 kg Canadian haddock
- 2 pounds carrots
- Two large onions
- 4 garlic cloves
- Five large tomatoes
- 1 small container 156 ML tomato paste
- 1 TB paprika
- 2 bay leaves
- 1 TB maple syrup or citrus marmalade
- Juice of 2 lemons
- 1 bunch cilantro or parsley according to preference
- Salt & pepper to taste
Instructions
- Cut haddock into bite-sized pieces (about 2-3 inches in length and 1 inch in width). Salt fish slices. Preheat a large pan to high heat, adding 1 TB of Canola or grapeseed oil. Fry fish slices until they have browned on one side and come off the pan easily, about 2 minutes. Turn over and repeat until you have fried all the fish slices. Set aside.
- To prepare the marinade, grate carrots. Coarsely chop onions. Mix carrots with onions, tomatoes, garlic, tomato paste, spices, lemon juice and salt and pepper to taste. Add maple syrup or citrus marmalade, taste and correct seasonings as needed. Add to pan and cook until carrots have softened and sauce has became more liquid in consistency.
- Liberally coat the bottom and sides of a large covered baking dish with oil. Layer fish and sauce liberally. Bake, covered, at 400F for 20-30 minutes, until fish flakes easily with a fork.
- Let cool overnight in fridge. Serve cold. Bon Appetit.