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
Ingredients:
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
Directions:
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.