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lemon topped haddock with fiddlehead ferns

One-Pan Garlic Parmesan Fiddlehead Ferns with Potatoes, Haddock Fish Fillet

One of springs star foraged ingredients: fiddlehead ferns is layered with potatoes, haddock fillet and slices of lemon. This one pan bake up is infused with flavors from chopped garlic and sprinkles of parmesan. Simply double or triple the recipe if feeding more than one.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Course dinner, Main Course
Cuisine foraging, seafood
Servings 1 person
Calories 828 kcal

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

Serving: 1servingCalories: 828kcalCarbohydrates: 6gProtein: 151gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 487mgSodium: 1935mgPotassium: 2868mgFiber: 0.2gSugar: 1gVitamin A: 3053IUVitamin C: 21mgCalcium: 139mgIron: 3mg
Keyword fiddlehead fern, fiddlehead ferns recipe, haddock, how to cook fiddlehead ferns, one pan
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