french

Baked Haddock with Fennel, Tomato, and Saffron Rice

Name: Baked Haddock with Fennel, Tomato, and Saffron Rice
Yield: 1 serving
Cuisine: french
Ingredients: 200 g haddock fillet; 68 g basmati rice, dry; 200 g fish stock or vegetable stock; 145 g fennel bulb, thinly sliced; 145 g tomato, chopped; 13 g olive oil; 14 g lemon juice; 0.09 g saffron threads; 0.91 g salt; 0.45 g black pepper

This roasted dish pairs haddock fillet with basmati rice, dry, fennel bulb, thinly sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Heart friendly High protein Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

72 g Carbohydrates

18 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g haddock fillet 200 kcal
68g basmati rice, dry 248 kcal
200g fish stock or vegetable stock 12 kcal
145g fennel bulb, thinly sliced 45 kcal
145g tomato, chopped 26 kcal
13g olive oil 115 kcal
14g lemon juice 4 kcal
0g saffron threads 0 kcal
0.45 tsp (1g) salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

Heat oven to 400F (200C).
basmati ricefish stock or vegetable stocksaffron threadssalt
Rinse rice. In a small pot, bring stock to a simmer with saffron and a pinch of salt. Add rice, cover, and cook on low until tender, 15-18 minutes.
fennel bulbtomatoolive oilsaltblack pepper
Meanwhile, toss fennel and tomato with olive oil, salt, and black pepper in a baking dish. Roast 10 minutes.
haddock filletfish stock or vegetable stocklemon juice
Nestle haddock into the vegetables, drizzle with lemon juice, and bake until fish flakes easily, 10-12 minutes.
basmati ricefish stock or vegetable stockfennel bulbtomatolemon juice
Fluff rice and serve with the roasted fennel-tomato fish and pan juices.