I love fish. I know it’s not for everybody (including my boyfriend) — but I love the fact that it’s so light and flaky, yet it fills you up. Haddock is one of the more mild-tasting types of fish, so it’s great for those who usually shy away from seafood.
It’s also packed with nutrients that are great for the heart and brain like Vitamin D and omega-3 fatty acids. The addition of the walnut crust amps up those benefits, but it also provides that satisfying crunchy coating that you might miss when you’re eating Paleo.
- 3/4 cup chopped walnuts
- 1 1/2 tbsp. chopped fresh dill
- 1/4 tsp. paprika
- 1 lemon
- 4 8-oz. haddock filets
- salt and pepper, to taste
- cooking oil/fat of your choice (I used coconut oil)
1. Preheat oven to 450° F. Grease a rimmed baking sheet with your oil/fat of choice.
2. In a small bowl mix walnuts, dill, paprika, the zest of 1 lemon, salt and pepper.
3. Brush each filet with your cooking oil/fat of choice. Sprinkle with salt and pepper.
4. Place fish filets on the prepared baking sheet and spread the walnut mixture evenly atop each filet, pressing gently to make sure it sticks.
5. Roast fish until center is opaque, approximately 8-10 minutes.
6. Sprinkle with fresh lemon juice and serve!
Have I got you hooked yet? Check out our Paleo Seafood Roundup with 36 Paleo-friendly recipes that’ll satisfy your taste buds AND your tummy.