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Braised Haddock with Vegetables
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Servings:
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about
scaling
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Cook Time: |
20 to 25 min |
Prep Time: |
20 minutes |
Cook Method: |
baked |
Cook Temp: |
375 degrees F |
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1. Place haddock in a shallow baking dish. Pour Ginger and Carrot Vinaigrette Dressing over fish. Cover and refrigerate 20 minutes.
2. Preheat oven to 375 degrees F.
3. In a small bowl, combine celery, carrot and tomato.
4. Remove fish from baking dish. Set aside.
5. Place vegetable mixture in baking dish. Place fish on top of vegetables in dish and sprinkle with scallions.
6. Bake in preheated oven 20 to 25 minutes until fish is opaque and vegetables are tender.
Source: Courtesy of Hannaford Bros.
Nutrition Facts |
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Serving Size
(215g
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Servings Per Container
4
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| Amount Per Serving |
| Calories 200 |
Calories from Fat 70 |
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% Daily Value * |
| Total Fat 8g |
12% |
| Saturated Fat 0.5g |
3% |
| Trans Fat 0g |
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| Cholesterol 65mg |
22% |
| Sodium 240mg |
10% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
8% |
| Sugars 5g |
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| Protein 22g |
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| Vitamin A 110% |
Vitamin C 20% |
| Calcium 6% |
Iron 8% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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1 lb |
Hannaford Inspirations Prime Cut Haddock Loins |
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1/2 cup |
Hannaford Inspirations Ginger and Carrot Vinaigrette |
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2 ea |
Medium celery stalk, cut match stick sized pieces |
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2 ea |
Medium carrots, peeled and cut match stick sized |
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1 ea |
Medium tomato, seeded and thinly sliced |
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2 ea |
Medium scallions, trimmed and thinly sliced |
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