One-Pan Garlic Parmesan Fiddleheads Ferns with Potatoes, Haddock Fish Fillet
How to Cook Fiddlehead Ferns? This foraged fiddlehead recipe features delicious Ferns with Parmesan, Garlic Seasoning. This recipe for One-Pan Garlic Parmesan Fiddleheads Ferns with Potatoes, Haddock Fish Fillet, features an array of fresh, foraged (or farmers market!) New England Ingredients.
Fiddlehead ferns are the unfurled tops of ferns before they open up, into feathery green fronds. Fiddlehead ferns are edible and have a versatile flavor profile. The fern tops taste like broccoli rabe and have a similar texture. Using fiddleheads as an ingredient can be intimidating the first time and finding a good recipe even more so. This recipe is quick, and utilizes a layering technique to infuse flavors of garlic and parmesan into the fiddleheads, potatoes, and haddock fish.
Safely Handling Fiddlehead Ferns when Cooking:
Fiddlehead ferns can be POISONOUS if not prepared properly. The first step of the recipe instructions states to boil the ferns, this is primarily to remove a natural toxin found in fiddleheads. So for safety reasons please DO NOT SKIP STEP 1 OF RECIPE! This is not to scare you off from the recipe, but housekeeping must be done and safety first must be followed. That business out of the way back to why this fiddlehead fern recipe layered with potatoes, fish and topped with lemon is a go to weeknight meal or a stunner while entertaining friends.
A One Pan Bake with Fiddlehead Ferns, a Unique Foraged Ingredient:
This recipe is a great introduction to utilizing fiddlehead ferns as a kitchen ingredient. By using already familiar components like garlic and fish the ferns fit seamlessly into this dish.
Foraging For Fiddlehead Ferns Sustainably:
The unfurled fronds of the fiddlehead fern can be found in early spring, in wooded areas. Look for tightly curled fronds, not yet opened. When foraging for fiddleheads it is important to practice mindfulness and sustainability by being aware on the environment you are harvesting from. Listed below are some simple tips to ensure success when you go foraging for fiddleheads this spring:
- 1: Only cut a few of the unfurled fronds from each fern batch, leaving a majority of the plant intact. Wildlife and the forest environment as a whole relies on the naturally occurring balance of plant/wildlife, so please do not disturb that.
- 2: Do not disturb the area from which you are harvesting by rustling the ground cover
- 3: Leave no trace, carry in carry out
One-Pan Garlic Parmesan Fiddlehead Ferns with Potatoes, Haddock Fish Fillet
Ingredients
- 1 clove Garlic
- 1 tbsp olive oil
- 1 5 to 7 ounce haddock fillet
- 1 cup fiddlehead ferns, fresh
- 1 tsp Parmesan cheese
- 5 whole new potatoes, small
- 1 lemon
- salt
- pepper
Instructions
- Bring meduim saucepan filled with water to boil. Add fiddlehead ferns. Boil for 8 minutes, drain ferns in strainer.
- Chop garlic to course medium pieces while ferns drain and cool. Mix garlic, olive oil and ferns in bowl coating evenly. Let ferns marinate in garlic mixure for 10 minutes.
- While ferns marinate, slice baby potatoes into thin pieces. Layer poatos on oiled sheet pan or use parchment paper. Preheat oven to 350 degrees farenheight.
- Pour fiddlehead ferns over potatoes and spread evenly. Sprinkle parmesan cheese over ferns.
- Layer haddock fillet on top of ferns and spread salt and pepper over fish. Place sliced lemon on top of haddock.
- Bake in oven 25-30 minutes or until done.
Nutrition
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So very New England! So eager to try this one!