Thyme & Lemon Haddock
over Panko-Topped Cherry Tomato & Orzo Salad
Start the new season with a fish dish that’s flavour-packed and full of fun. The foundation of each plate is a pasta salad topped with Parmesan shavings and garlicky toasted panko. Its signature crunch adds extra texture to the mix of al dente orzo, cherry tomatoes and baby greens. To give the haddock its star turn, you’ll sear the flaky fillets with lemon wedges, and baste it with garlic, thyme and butter.
We will send you:
Baby greens (lettuce mix, baby spinach, kale or arugula)
Bunch of thyme
Shaved Parmesan (contains rennet)
Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Haddock, Milk, Wheat
You will need:
Medium pan (non-stick if possible)
2 or 4 tbsp Butter
Salt & pepper (S&P)
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.