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Gluten-Free Breaded Haddock and Mediterranean Quinoa Salad

An easy dinner recipe for the whole family to enjoy. Oven bake or air-fry Toppits Gluten-Free Breaded Haddock portions and serve with this hearty Mediterranean quinoa salad, paired with a honey balsamic dressing. Enjoy!

Serving: 2-4


1 box of Toppits Gluten-Free Breaded Haddock Portions

1/4 cup olive oil

1 garlic clove, minced

1 lemon, squeeze juices

1 tbsp balsamic white vinegar

1 tsp honey

1 cup quinoa, cooked

1/2 cup fresh spinach, chopped

1/2 cup cucumber, chopped

1/2 cup cherry tomatoes, halved

1 avocado, peeled, pitted and chopped

1 green onion, chopped

TT salt and pepper


Breaded Haddock: 

1. Remove packaging. Bake from frozen.

Oven: Preheat oven to 400°F (200°C). Bake for 20-25 minutes on a parchment lined baking sheet. Turn portions over after 10 minutes.

Air Fryer: Preheat air fryer to 350°F (175°C). Place the portions in the air fryer basket and cook for 12-14 minutes, turning over gently once halfway. 

Quinoa Salad:

1. While the breaded fish is cooking, mix the salad dressing in a jar or small bowl. Whisk or shake to mix. Set aside. 

2. In a large bowl, combine the quinoa, spinach, cucumber, cherry tomatoes, avocado, green onion. Mix together with a spoon. 

3. Drizzle salad dressing and gentle stir until salad is coated with dressing. Season with salt and pepper to taste. 

4. Serve and plate with breaded haddock and lemon wedges. 


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