Back-to-school season is officially here. And that means chaos. Between early mornings at the bus stop, soccer practice, dance class and homework, who has time to think about dinner? Thanks to this sheet pan dinner recipe, now you do. Fresh haddock is baked alongside tomatoes, zucchini and shallots for a healthy, filling meal. It may sound like a lot of moving parts for a meal that’s supposedly ready in 26 minutes, but there’s one common kitchen tool that expedites the cooking process: your microwave.
Roasting zucchini can be a time suck. Achieving a firm texture and golden brown color can sometimes take 30 to 40 minutes. Instead, this recipe suggests cooking the seasonal veggie in the microwave for a few minutes and then adding it to your sheet pan with the rest of the ingredients. Not only will this get out some of the zucchini’s moisture, it will also speed up the roasting time. The shallots are also cooked in the microwave (with a little bit of water so they don’t burn) and then added to the sheet pan.
Tomatoes roast easily so there’s no need to cook them in the microwave first, where they run the risk of bursting. Assemble all of the ingredients onto a sheet pan, including the fish. This recipe suggests using haddock, but cod, rockfish, halibut and salmon will also work. The fillets should be about 1-inch thick. Bake for six minutes or until the fish is nice and flaky.
Not only is this recipe a great way to make use of summer’s treasured ingredients like tomatoes and zucchini, but it’s also an easy way to pack protein and veggies into your kids’ diets during the school week. It’s one of many sheet pan dinner recipes that will make busy school nights way easier.
Sheet Pan Haddock with Fresh Herbs and Paper-Thin Veggies
Ingredients
