Turmeric Skillet Haddock with Rainbow Carrots
This warmly spiced skillet haddock has an anti-inflammatory boost of turmeric! Paired with roasted rainbow carrots for a nutritious and wholesome meal.
2 Sizzlefish Haddock fillets, thawed
½ pound rainbow carrots, sliced
2 tbsp. extra virgin olive oil
½ tsp paprika
½ tsp turmeric
½ tsp ginger
½ tsp dried parsley
salt & pepper to taste
Preheat the oven to 400° F. Prepare a large baking sheet with parchment paper.
Place the sliced carrots in a bowl. Toss with 1 tablespoon of extra virgin olive oil, salt and pepper.
Spread the carrots into an even layer on the baking sheet.
Bake at 400° F 35-40 minutes until roasted.
Prepare the haddock while the carrots roast by drying thoroughly with paper towels.
In a small bowl, combine the paprika, turmeric, ginger, dried parsley and pepper.
Rub the mixture into the haddock filets using your hands.
Preheat a skillet to medium-low heat with the remaining extra virgin olive oil.
Place haddock in the skillet skin side down. Cook 5-6 minutes then flip and cook another 5-7 minutes until flaky and tender.
Serve with roasted carrots and garnish with fresh parsley.