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Crispy Breaded Haddock with Heirloom Tomato & Avocado Salad

Garden fresh veggies and a tasty, crumbly cheese make this summer salad recipe with High Liner Signature Cuts Crispy Breaded Haddock a great choice for lunch or dinner on the back patio. The fish fillets are ready from frozen to plate in just about 20 minutes so you can have more time for work or fun.
Serves: 5
Prep time: 10 mins
Cook time: 19 mins
Ingredients
Preparation

Breaded Haddock, Heirloom Tomato + Avocado Salad

  • 1 box Signature Cuts Crispy Breaded Haddock Fillets
  • 400g Heirloom & Mixed Variety Tomatoes, sliced into various sizes
  • 2 each Avocados, pitted and sliced thin
  • 2 each Ears of Corn, kernels removed and (optionally) lightly grilled
  • 4 cups Fresh Lettuces, preferred varieties
  • ½ cup Queso Fresco, or Feta Cheese crumbles if unavailable
  • 1 cup Fresh Basil and Dill

Pickled Red Onions

  • 1 cup Red Onions, sliced thin
  • 1 tbsp. Sugar
  • ½ cup White Wine Vinegar

Basil Vinaigrette

  • 2 cups Basil Leaves
  • 2 each Garlic Cloves
  • 1 tbsp. Lemon Juice
  • 2 tbsp. White Wine Vinegar
  • ½ cup Olive Oil
  • Salt & Pepper to taste (optional)
  1. Preheat your oven to 230 °C. Place the breaded Haddock fillets into a sheet pan in a single layer and bake for 19 minutes turning halfway through.
  2. Prepare the pickled red onions by mixing the onions in a small bowl with the sugar and white wine vinegar. Allow to sit and macerate at room temperature while the Haddock fillets cook.
  3. For the basil vinaigrette add all five ingredients to a blender and process on high until completely smooth. Approximately 15-30 seconds maximum. Reserve under refrigeration.
  4. Assemble the salad individually or family style by first placing the fresh lettuces on the bottom of the plate(s) to serve as the foundation of the salad. Next artfully arrange the sliced tomatoes, avocados and sweet corn atop the lettuces. Place the fully cooked Haddock fillets atop the salad. Garnish the salad with the pickled red onions, fresh dill\basil and sprinkle with the queso fresco to finish.

Crispy Breaded Haddock Fillets