Paleo Roasted Haddock with Walnut Crust

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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.

Ingredients

  • 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)

Directions

Preheat oven to 450° F. Grease a rimmed baking sheet with your oil/fat of choice.

In a small bowl mix walnuts, dill, paprika, the zest of 1 lemon, salt and pepper.

Brush each filet with your cooking oil/fat of choice. Sprinkle with salt and pepper.

Place fish filets on the prepared baking sheet and spread the walnut mixture evenly atop each filet, pressing gently to make sure it sticks.

Roast fish until center is opaque, approximately 8-10 minutes.

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.

Paleo Roasted Haddock with Walnut Crust

Paleo Roasted Haddock with Walnut Crust

Ingredients

  • 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)

Instructions

Preheat oven to 450° F. Grease a rimmed baking sheet with your oil/fat of choice. In a small bowl mix walnuts, dill, paprika, the zest of 1 lemon, salt and pepper. Brush each filet with your cooking oil/fat of choice. Sprinkle with salt and pepper.  Place fish filets on the prepared baking sheet and spread the walnut mixture evenly atop each filet, pressing gently to make sure it sticks.  Roast fish until center is opaque, approximately 8-10 minutes.  Sprinkle with fresh lemon juice and serve!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 415 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 170mg Sodium: 678mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 55g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

4 comments

  1. This was such a hit! So simple. I didn’t have fresh dill so i used dried (and used less). I also had some chicken tenderloins that i cooked with the fish with some more topping, and it was great, too! Thanks so much. This is a recipe I’ll do again and again! Sharing it with my whole30 group now! Yay!

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