Tag Archives: 10 Minute Dinner

10 Minute Dinner…For Real.

27 Feb

We made this for dinner last night and clocked the preparation at a whopping ten minutes, from start to finish. Normally, we’re all about fresh veggies, but when time is not on our side, we shamelessly whip out the frozen vegetables- better than canned! We each had one fillet, which is technically two servings, so keep that in mind if you’re a rock star who counts calories, like me. Don’t try to be gangster and substitute the haddock for another type of fish like salmon, then come back to yell at me on the blog when it took longer than ten minutes. Haddock is a quick-cooking fish! You can, however, substitute it with tilapia. We pulled together a delicious, easy and quick dinner in less time that it would take to get in your car and wait in a drive-through. There goes your “not enough time to eat healthy” excuse. You’re welcome.

10 Minute Haddock Dinner

Serves 2-4

  • 2 frozen or fresh boneless Haddock Fillets, whole {about 8 oz.} -if frozen, thaw ahead of time
  • 1 bag of frozen broccoli, cauliflower or other veggie of your choice {make your life even easier and grab the frozen vegetables that you can steam in the bag- easier and tastier}
  • 1/2 of a lemon
  • 1/2 tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1 tbsp. butter or olive oil
  • 2 Russet potatoes

Directions:

1. Heat oil or butter in a large non-stick pan. Meanwhile, pierce potatoes with a fork several times all the way around each potato. Place potatoes on a microwave safe dish and nuke for 3 minutes {using an oven mitt, turn over and cook for another 3 minutes}. When potatoes are done, carefully remove them from microwave and cut a slit down the center of each potato. Nuke your veggies according to the directions on the bag.

2. Carefully place fish in the heated pan, skin side up. Season with garlic powder, parsley and salt. Cook for about 5 minutes or until fillets change color about halfway up from the bottom. Flip carefully, season liberally and cook another 5-7 minutes or until internal temperature reaches 130 degrees. Remove fish from pan, and squeeze lemon over fish.

3. Plate the fish and veggies, season potatoes with pepper and butter if that’s your thing and enjoy!