33+ Tasty Spring Haddock Recipes to Brighten Your Dinner Table

Spring is the perfect season to refresh your cooking routine, and what better way to embrace the fresh, vibrant flavors of the season than with spring haddock recipes?

Haddock, a mild and flaky fish, pairs beautifully with the light, bright ingredients that define spring.

Whether you’re seeking a quick dinner idea or an impressive dish for a gathering, haddock is versatile enough to suit any occasion.

In this article, we’ll explore 10 delightful spring haddock recipes that are easy to prepare, healthy, and packed with seasonal flavors.

Get ready to bring the tastes of spring to your table!

33+ Tasty Spring Haddock Recipes to Brighten Your Dinner Table

Spring is all about renewal and freshness, and these haddock recipes are a perfect way to celebrate the season’s bountiful ingredients.

From light and zesty fish tacos to creamy casseroles, these dishes are sure to inspire your next meal.

Whether you’re cooking for yourself or hosting a spring dinner, haddock offers a delicious and healthy option that is as versatile as it is tasty.

So, grab your apron and enjoy these mouthwatering spring haddock recipes that will leave you craving more.

Lemon Herb Haddock with Asparagus

This zesty lemon herb haddock recipe is paired with tender asparagus for a light and satisfying keto-friendly lunch. The fish is seasoned with fresh herbs and citrus for a refreshing flavor that is perfect for spring. The asparagus adds a crunchy, low-carb vegetable to balance the dish while keeping it low in carbs.

Ingredients:

• 2 haddock fillets
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
3. Place the haddock fillets on a baking sheet lined with parchment paper. Brush the fillets with the lemon herb mixture.
4. Arrange the asparagus around the fish on the same baking sheet, drizzle with a little olive oil, and season with salt and pepper.
5. Roast for 12-15 minutes, or until the haddock flakes easily with a fork and the asparagus is tender.
6. Serve the fish with the roasted asparagus, garnished with extra lemon slices.

This dish provides a fresh and vibrant option for a spring lunch, with the lemon and herb flavors enhancing the natural taste of the haddock. It’s a light, satisfying meal that’s perfect for anyone following a low-carb or keto diet. The addition of asparagus not only boosts the nutritional value but also gives you a crunchy texture that contrasts nicely with the tender fish.

Keto Haddock Fish Tacos with Cabbage Slaw

These keto haddock fish tacos are a twist on a traditional favorite, featuring a low-carb cabbage slaw instead of tortillas for a healthier alternative. The haddock is seasoned with a smoky, spiced rub and pan-fried to crispy perfection, then topped with a fresh and crunchy slaw that adds texture and flavor.

Ingredients:

• 2 haddock fillets, cut into strips
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper, to taste
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp dijon mustard
• Fresh cilantro, for garnish

Instructions:

1. In a small bowl, mix together the smoked paprika, cumin, chili powder, salt, and pepper. Rub this spice mixture onto the haddock strips.
2. Heat olive oil in a pan over medium heat. Cook the haddock strips for 3-4 minutes on each side until golden and crispy.
3. In a separate bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, dijon mustard, salt, and pepper. Toss until well coated.
4. Serve the haddock strips on a plate, topped with a generous scoop of cabbage slaw and fresh cilantro.

These keto fish tacos offer a fun and delicious twist on a classic Mexican dish. By replacing tortillas with cabbage slaw, you’re able to keep it low-carb without sacrificing the satisfying crunch of tacos. The smoky and slightly spicy haddock paired with the tangy, creamy slaw makes for a flavorful and filling meal that’s perfect for a spring lunch.

Creamy Garlic Parmesan Haddock with Zucchini Noodles

This creamy garlic Parmesan haddock is served alongside zucchini noodles for a low-carb meal that is as indulgent as it is nutritious. The fish is smothered in a rich, creamy garlic sauce that pairs beautifully with the tender zucchini noodles, making this dish a perfect keto option for lunch.

Ingredients:

• 2 haddock fillets
• 2 medium zucchinis, spiralized
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the haddock fillets with salt and pepper and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove the fillets and set aside.
2. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer.
3. Stir in the Parmesan cheese and continue cooking until the sauce thickens. Season with salt and pepper to taste.
4. Add the spiralized zucchini noodles to the skillet and cook for 2-3 minutes until slightly tender but still firm.
5. This dish is a wonderful balance of creamy and light, offering the rich flavors of garlic and Parmesan while still being keto-friendly. The zucchini noodles are a great low-carb alternative to pasta and provide the perfect base for the creamy sauce and haddock. It’s a delicious and satisfying meal that’s perfect for a spring lunch, especially for those looking to enjoy a rich and flavorful dish without the carbs.

Baked Haddock with Spinach and Feta

This baked haddock with spinach and feta is a delicious, one-pan meal that combines the mild taste of haddock with creamy feta and the earthy flavor of spinach. It’s a low-carb, nutrient-dense dish that’s quick to make and full of healthy fats and proteins.

Ingredients:

• 2 haddock fillets
• 1 cup fresh spinach
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the haddock fillets on a baking dish.
2. Drizzle the fish with olive oil and lemon juice, and season with salt, pepper, and oregano.
3. In a separate pan, sauté spinach over medium heat until wilted, about 3-4 minutes.
4. Top the fish fillets with the sautéed spinach and sprinkle with crumbled feta cheese.
5. Bake for 12-15 minutes or until the fish flakes easily with a fork.
6. Serve warm, garnished with extra lemon wedges.

This dish is perfect for those who enjoy a hearty, flavorful meal without the carbs. The creamy feta and sautéed spinach provide a satisfying texture that complements the flaky haddock. It’s a simple and healthy meal that combines fresh spring ingredients in a way that’s both delicious and filling.

Haddock with Avocado Salsa

This fresh and vibrant haddock with avocado salsa is a simple yet flavorful meal. The mild haddock is seared to perfection and topped with a tangy avocado salsa made with fresh tomatoes, cilantro, and lime, making it a light and refreshing option for a spring lunch.

Ingredients:

• 2 haddock fillets
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Season the haddock fillets with salt and pepper and cook for 3-4 minutes on each side, until golden and cooked through.
2. While the fish cooks, prepare the salsa by combining diced avocado, tomato, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
3. Once the haddock is ready, top each fillet with a generous amount of avocado salsa.
4. Serve immediately with a side of sautéed vegetables or a light salad.

The creamy avocado salsa adds a refreshing and zesty flavor to the delicate haddock fillets. The combination of healthy fats from the avocado and the protein-packed haddock makes for a filling, yet light, meal. This recipe is perfect for a low-carb, keto-friendly lunch that’s quick and easy to prepare.

Garlic Butter Haddock with Cauliflower Rice

This garlic butter haddock with cauliflower rice is an indulgent yet healthy keto meal. The haddock is cooked in a rich garlic butter sauce and served with a low-carb cauliflower rice substitute, making it the perfect comfort food that won’t break your carb count.

Ingredients:

• 2 haddock fillets
• 1 small head of cauliflower, grated or riced
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a pan over medium heat. Season the haddock fillets with salt and pepper and cook for 3-4 minutes on each side until golden and cooked through. Remove the fish and set aside.
2. In the same pan, melt the butter and sauté garlic for 1 minute until fragrant.
3. Add the cauliflower rice to the pan and cook for 4-5 minutes, stirring occasionally, until tender.
4. Season the cauliflower rice with salt and pepper and garnish with fresh parsley.
5. Serve the haddock fillets over the garlic butter cauliflower rice and drizzle with extra garlic butter.

This meal offers all the indulgent flavors of garlic butter while keeping it low-carb. The cauliflower rice is a perfect substitute for traditional rice and provides a light yet hearty base for the flavorful haddock. It’s a comforting, satisfying meal that’s ideal for a keto lunch.

Haddock with Cucumber Dill Salad

This refreshing haddock with cucumber dill salad is a light, low-carb meal perfect for spring. The haddock is pan-seared to golden perfection, while the cucumber dill salad adds a cool and tangy crunch, making for a perfect combination of flavors and textures.

Ingredients:

• 2 haddock fillets
• 1 cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Season the haddock fillets with salt and pepper and cook for 3-4 minutes on each side until golden and cooked through.
2. In a bowl, mix the cucumber slices, dill, sour cream, and lemon juice. Season with salt and pepper to taste.
   This dish is the epitome of freshness, with the crisp cucumber and tangy sour cream providing a cool contrast to the rich haddock. The addition of fresh dill enhances the springtime feel of the meal, making it a perfect keto-friendly lunch option that is both light and satisfying.

Spicy Haddock and Zucchini Stir-Fry

This spicy haddock and zucchini stir-fry is a quick, flavorful meal that packs a punch. The haddock fillets are pan-fried and combined with zucchini and a spicy sauce, creating a satisfying, low-carb dish full of vibrant flavors and textures.

Ingredients:

• 2 haddock fillets, cut into cubes
• 2 zucchinis, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp chili flakes
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the cubed haddock fillets and cook for 3-4 minutes, until golden and cooked through. Remove and set aside.
2. In the same pan, sauté zucchini slices for 3-4 minutes until tender.
3. Add the garlic, soy sauce, chili flakes, and rice vinegar to the pan, stirring well to combine.
4. Return the haddock to the pan and toss everything together until well coated.
5. Serve immediately, garnished with extra chili flakes if desired.

This spicy stir-fry brings a burst of flavor to your keto lunch. The mild haddock absorbs the tangy soy sauce and spicy kick from the chili flakes, while the zucchini adds a satisfying crunch. It’s a quick, easy, and delicious dish that offers a great balance of protein and vegetables.

Haddock with Roasted Brussels Sprouts

This roasted haddock with Brussels sprouts is a hearty and flavorful low-carb meal. The fish is baked to perfection with a light seasoning, while the Brussels sprouts are roasted until crispy and caramelized, creating a delightful contrast of textures.

Ingredients:

• 2 haddock fillets
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper, and spread them evenly on a baking sheet.
3. Place the haddock fillets on the same sheet, drizzle with lemon juice, and season with salt and pepper.
4. Roast for 12-15 minutes, or until the haddock flakes easily with a fork and the Brussels sprouts are golden and crispy.
5. Serve warm, with extra lemon wedges for garnish.

This roasted haddock and Brussels sprouts dish is a simple yet satisfying low-carb lunch option. The roasted Brussels sprouts add a crispy, caramelized texture, while the light, flaky haddock brings a mild contrast. It’s a wholesome meal that’s both nutritious and delicious for any keto or low-carb diet.

Lemon Butter Haddock with Broccoli Rice

This lemon butter haddock paired with broccoli rice is a fresh and flavorful low-carb meal. The haddock fillets are pan-seared in a rich lemon butter sauce, while the broccoli rice provides a nutritious, low-carb alternative to regular rice. This dish is a light yet satisfying option for a spring lunch.

Ingredients:

• 2 haddock fillets
• 1 large head of broccoli, riced
• 3 tbsp butter
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. To make the broccoli rice, pulse the broccoli florets in a food processor until they resemble rice-sized pieces.
2. In a pan, melt 1 tbsp of butter over medium heat and sauté the broccoli rice for 3-4 minutes, seasoning with salt and pepper.
3. While the broccoli rice cooks, melt the remaining butter in another pan and sauté the garlic until fragrant. Add lemon juice, zest, salt, and pepper to the pan.
4. Season the haddock fillets with salt and pepper, then add them to the pan with the lemon butter sauce. Cook for 3-4 minutes per side until golden and cooked through.
5. Serve the haddock fillets over the broccoli rice, drizzled with the lemon butter sauce.

This lemon butter haddock dish is a light and refreshing way to enjoy a satisfying, low-carb meal. The zesty lemon butter sauce complements the mild fish beautifully, while the broccoli rice adds a delicious and nutritious base that makes this dish feel indulgent without the carbs.

Haddock with Avocado Cilantro Lime Dressing

This recipe for haddock with avocado cilantro lime dressing offers a cool and creamy contrast to the tender, flaky haddock. The creamy avocado dressing with cilantro and lime adds a burst of flavor, creating a fresh, keto-friendly lunch that’s both satisfying and healthy.

Ingredients:

• 2 haddock fillets
• 1 ripe avocado
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the haddock fillets by pan-searing or grilling them for 3-4 minutes on each side until golden and cooked through.
2. To make the avocado cilantro lime dressing, combine the avocado, cilantro, lime juice, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
3. Once the fish is cooked, drizzle the avocado cilantro lime dressing over the haddock fillets.
4. Serve with a side of sautéed vegetables or a simple salad.

This recipe brings a creamy, fresh twist to haddock with the addition of avocado cilantro lime dressing. The healthy fats from the avocado make this dish extra satisfying, and the burst of lime adds a refreshing zest. It’s an ideal meal for anyone looking for a light yet flavorful keto lunch.

Haddock Stuffed with Ricotta and Spinach

This stuffed haddock with ricotta and spinach is a savory and filling low-carb lunch option. The haddock fillets are filled with a creamy ricotta cheese and spinach mixture, creating a satisfying and flavorful meal that is also keto-friendly.

Ingredients:

• 2 haddock fillets
• 1 cup fresh spinach
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Sauté the spinach in a pan over medium heat until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
3. Mix the cooked spinach with ricotta cheese, salt, and pepper.
4. Place the haddock fillets on a baking sheet and spoon the spinach and ricotta mixture into the center of each fillet. Fold the fillets over to enclose the stuffing.
5. Drizzle the stuffed fillets with olive oil and lemon juice, and bake for 12-15 minutes until the fish is cooked through and flakes easily.
6. Serve warm with a side of roasted vegetables or a light salad.

This stuffed haddock dish is both hearty and healthy, with the creamy ricotta and spinach filling adding richness to the fish. It’s a great option for a keto lunch that’s packed with flavor and offers a satisfying portion size. The light lemon drizzle elevates the dish and adds a refreshing touch.

Spaghetti Squash with Haddock and Pesto

This spaghetti squash with haddock and pesto is a fresh, low-carb alternative to pasta. The light, flaky haddock pairs perfectly with roasted spaghetti squash and a vibrant pesto sauce, creating a filling and flavorful keto meal.

Ingredients:

• 2 haddock fillets
• 1 small spaghetti squash
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil. Roast in the oven for 35-40 minutes, until tender and easily shredded with a fork.
2. While the squash roasts, season the haddock fillets with salt and pepper. Pan-sear or grill the fish for 3-4 minutes on each side, until golden and cooked through.
3. Once the squash is ready, use a fork to shred it into spaghetti-like strands. Toss the strands with pesto sauce.
4. Serve the haddock fillets on a plate, topped with the pesto spaghetti squash.

This spaghetti squash dish with haddock and pesto is a healthy, low-carb alternative to traditional pasta dishes. The roasted squash provides a light, satisfying base for the flavorful pesto, and the haddock adds protein to round out the meal. It’s a delicious, keto-friendly lunch that is both comforting and fresh.

Haddock and Roasted Tomato Salad

This roasted tomato and haddock salad combines the rich flavors of pan-seared haddock with the sweetness of roasted tomatoes and fresh greens. It’s a light, keto-friendly option that’s full of healthy fats and low in carbs, perfect for a spring lunch.

Ingredients:

• 2 haddock fillets
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1/4 tsp dried oregano
• Salt and pepper, to taste
• Fresh mixed greens for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, balsamic vinegar, oregano, salt, and pepper. Roast in the oven for 15-20 minutes, until tender and slightly caramelized.
2. While the tomatoes roast, pan-sear the haddock fillets for 3-4 minutes on each side, until golden and cooked through.
3. To assemble the salad, place fresh mixed greens on a plate. Top with the roasted tomatoes and haddock fillets.
4. Drizzle with extra olive oil and balsamic vinegar if desired and serve warm.

This roasted tomato and haddock salad is a light yet satisfying meal, perfect for a low-carb lunch. The roasted tomatoes add a burst of sweetness that pairs beautifully with the tender haddock. The fresh greens provide a crunchy contrast, making this dish a well-rounded keto meal that’s full of flavor.

Haddock and Zucchini Fritters

These haddock and zucchini fritters are a fun and crispy low-carb option for lunch. The mild haddock is mixed with shredded zucchini, egg, and seasonings, then pan-fried to golden perfection. They’re a delicious way to enjoy fish while keeping your meal keto-friendly.

Ingredients:

• 2 haddock fillets, flaked
• 1 small zucchini, grated
• 1 egg
• 1 tbsp almond flour
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Grate the zucchini and squeeze out any excess moisture using a clean towel.
2. In a bowl, mix the flaked haddock, grated zucchini, egg, almond flour, garlic powder, salt, and pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Scoop spoonfuls of the mixture and form into fritters. Fry for 2-3 minutes on each side, until golden and crispy.
4. 
   These haddock and zucchini fritters are a crispy, flavorful way to enjoy fish while sticking to a low-carb diet. The zucchini adds moisture and texture, while the haddock provides a light, protein-packed base. They make for a fun and satisfying lunch that’s both keto-friendly and delicious.

Haddock with Lemon Herb Asparagus

This lemon herb haddock with asparagus is a light and flavorful dish that brings out the best of spring’s fresh ingredients. The haddock is seasoned with lemon and herbs, then baked alongside tender asparagus, creating a wholesome, low-carb, and keto-friendly meal.

Ingredients:

• 2 haddock fillets
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Place the haddock fillets on a baking sheet.
2. Toss the asparagus with olive oil, lemon juice, dried thyme, garlic powder, salt, and pepper. Arrange the asparagus around the haddock fillets.
3. Bake for 12-15 minutes, until the haddock is cooked through and flakes easily and the asparagus is tender.
4. Serve warm with additional lemon wedges for garnish.

:
This lemon herb haddock with asparagus is a simple yet elegant dish that’s perfect for a keto lunch. The freshness of the asparagus pairs wonderfully with the mild fish, and the lemon adds a zesty flavor that brightens the entire meal. It’s a healthy, low-carb dish full of nutrients, ideal for spring.

Haddock and Cauliflower Mash

This haddock with cauliflower mash is a comforting, low-carb alternative to the traditional fish and mashed potatoes. The creamy cauliflower mash serves as a perfect base for the flaky haddock, making this a hearty yet keto-friendly meal.

Ingredients:

• 2 haddock fillets
• 1 small cauliflower, cut into florets
• 2 tbsp butter
• 2 tbsp heavy cream
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Steam or boil the cauliflower florets until tender, about 10-12 minutes. Drain and return to the pot.
2. Mash the cauliflower with butter, heavy cream, salt, and pepper until smooth and creamy. Adjust the consistency by adding more cream if needed.
3. While the cauliflower cooks, pan-sear the haddock fillets for 3-4 minutes on each side until golden and cooked through.This dish offers all the comfort of mashed potatoes with a low-carb twist. The creamy cauliflower mash complements the delicate haddock beautifully, and the butter and cream add a rich, velvety texture. It’s a satisfying and filling keto lunch that will leave you feeling nourished.

Haddock Fish Tacos with Cabbage Slaw

These keto-friendly haddock fish tacos are made with soft lettuce leaves instead of tortillas and topped with a crunchy cabbage slaw. The fish is seasoned with a mild spice and cooked to perfection, offering a low-carb and flavorful lunch.

Ingredients:

• 2 haddock fillets
• 1/4 head of cabbage, thinly shredded
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 4 large lettuce leaves (for tacos)
• Salt and pepper, to taste

Instructions:

1. Season the haddock fillets with chili powder, cumin, salt, and pepper. Pan-sear for 3-4 minutes on each side until golden and cooked through.
2. In a bowl, mix the shredded cabbage with sour cream, lime juice, salt, and pepper to create the slaw.
3. Once the haddock is cooked, break it into bite-sized pieces.
4. Assemble the tacos by placing the fish on the lettuce leaves and topping with cabbage slaw.
5. Serve with extra lime wedges for added flavor.

These haddock fish tacos with cabbage slaw are a refreshing, light, and crunchy meal that’s perfect for a low-carb lunch. The lettuce wraps replace traditional tortillas, making this a keto-friendly option. The tangy slaw adds a fresh crunch that pairs wonderfully with the seasoned haddock, creating a satisfying dish.

Creamy Spinach and Haddock Skillet

This creamy spinach and haddock skillet is a rich and comforting keto meal. The haddock fillets are cooked in a creamy spinach sauce, providing a hearty, satisfying dish with plenty of healthy fats and protein, while keeping it low-carb.

Ingredients:

• 2 haddock fillets
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp nutmeg
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the haddock fillets with salt and pepper, then pan-sear for 3-4 minutes on each side until golden and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the spinach and sauté until wilted. Add the heavy cream, Parmesan cheese, nutmeg, salt, and pepper, stirring until the sauce thickens.
3. Return the haddock fillets to the skillet and spoon the creamy spinach sauce over them. Simmer for 2-3 minutes to combine the flavors.
4. Serve warm, garnished with extra Parmesan if desired.

nach and haddock skillet is a rich and flavorful dish that feels indulgent while staying within your keto guidelines. The creamy sauce adds depth to the dish, and the spinach complements the mild haddock perfectly. It’s a cozy, satisfying meal that’s quick and easy to prepare.

Haddock with Zucchini Noodles and Pesto

This haddock with zucchini noodles and pesto is a fresh, keto-friendly take on pasta. The zucchini noodles provide a light base, while the pesto adds a burst of flavor. The haddock fillets are pan-seared and paired perfectly with this simple, healthy meal.

Ingredients:

• 2 haddock fillets
• 2 zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 1 tbsp olive oil in a pan over medium heat. Season the haddock fillets with salt and pepper, then cook for 3-4 minutes on each side until golden and cooked through.
2. While the fish cooks, heat the remaining olive oil in another pan and sauté the zucchini noodles for 2-3 minutes until tender.
3. Toss the zucchini noodles with the pesto sauce.
4. Serve the haddock fillets on top of the pesto zucchini noodles.

This haddock with zucchini noodles and pesto is a fresh and flavorful low-carb alternative to pasta. The zucchini noodles provide a light, satisfying base, while the pesto sauce adds an herbal kick. The flaky haddock ties the dish together perfectly, creating a keto-friendly meal that’s both healthy and delicious.

Haddock with Avocado and Tomato Salad

This haddock with avocado and tomato salad is a simple yet flavorful keto dish. The mild haddock fillets are paired with a fresh avocado and tomato salad, making it a light, refreshing, and low-carb lunch option.

Ingredients:

• 2 haddock fillets
• 1 ripe avocado, diced
• 1 large tomato, diced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions:

1. Season the haddock fillets with salt and pepper, then pan-sear them for 3-4 minutes on each side until golden and cooked through.
2. While the fish cooks, combine the diced avocado, tomato, and red onion in a bowl. Drizzle with olive oil, lime juice, and season with salt and pepper.
3. Serve the haddock fillets on a plate, topped with the fresh avocado and tomato salad.

This haddock with avocado and tomato salad is a perfect spring lunch, combining the richness of avocado with the freshness of tomatoes. The mild haddock adds a savory contrast to the vibrant salad, making this meal a refreshing and keto-friendly option that’s full of healthy fats and proteins.

Note: More recipes are coming soon