Parmesan Breaded Haddock with Orange and Basil Vegetables
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 1 bag (2 kg) Arctic Gardens Prince Edward Blend
- 2/3 cup (170 ml) Juice of 3 oranges
- 2 tbsp (20 g) Zest of 3 oranges
- 4 cups (1 L) Low sodium chicken stock
- 2 tbsp (16 g) Fresh garlic, chopped
- 2 tbsp (16 g) Fresh basil, chopped
- 2 cups (250 g) Arctic Gardens Diced Onions 3/4”
- 4 tbsp (60 ml) Lemon juice
- 1 tsp (1 g) Chili flakes
PARMESAN BREADING
- 25 portions (2.125 kg) Haddock in 85 g portions
- 1 tsp (4 g) Lemon pepper
- 1 cup (80 g) Panko
- 1/2 cup (80 g) Parmesan, grated
- 2 tbsp (30 ml) Olive oil
- 1/2 cup (50 g) Fresh parsley, chopped
PURÉE
- 2 x 540 ml (1 kg) Arctic Gardens Chick Peas , drained and puréed
Preparation
- In a stock pot, bring the Prince Edward Blend and chicken stock to a boil and simmer for 10 minutes.
- Add orange juice and zest, garlic, basil, onions, lemon juice and chili flakes. Return to a boil. Reduce heat and keep warm.
- Mix together lemon pepper, panko, parmesan, olive oil and parsley.
- Preheat the oven to 500 °F (260 °C).
- Place haddock on baking sheet and spread with 1 tablespoon of breadcrumb mixture.
- Bake in the centre of the oven for 3 minutes or until golden.
- Separate the garden mix into 25 servings of 80 g each. Spread 1/2 cup of the chick pea purée onto each portion and top with a piece of breaded haddock.
