Baked Haddock with Avocado Cream Sauce

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Tis the season for eating healthy and I wanted to create a recipe using some avocados that were on sale.  The creaminess of the avocado blends nicely with the flakiness of the fish, also the citrus from the sauce compliments the fish nicely.

Jackson was my little helper in the kitchen and especially enjoys helping when avocado is involved. He helped add ingredients and blending the sauce. 

For the Haddock:

1 lb Haddock

1/2 lime

½ cup panko breadcrumbs

¼ cup chopped cilantro

½ cup chopped grape tomatoes

Olive oil

Salt to taste

For the Avocado Cream Sauce:

1 ripe avocado

½ lime, juiced

¼ cup cilantro

½ tsp cumin

2 TB olive oil

Salt and Sriracha to taste

Add Haddock to a baking dish.  Lightly salt fish on both sides and then squeeze ½ a lime over the haddock.  Sprinkle panko breadcrumbs on top of the haddock and drizzle it with olive oil.  Top with chopped cilantro.  Bake at 425 degrees for 12 minutes.  Then, broil for 2 addition minutes to crisp up the panko breadcrumbs.

Add pitted avocados and the remaining six ingredients to a food processor and blend until smooth and creamy. 

Plate the fish and top with avocado cream sauce, chopped grape tomatoes and garnish with cilantro. This meal was a huge hit with all 3 of my Boys and they all cleaned their plates. 

Serve with a tomato, cilantro, feta quinoa salad and steamed veg.

The avocado cream sauce goes great with any white fish or even baked chicken.