One-dish roasted haddock with lemony potatoes from All About Roasting: A New Approach to a Classic Art (page 401) by Molly Stevens

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • MollyB on February 26, 2019

    Not sure I'd make this again, but I think I had some issues with either the pan size or the thickness of the potatoes. I ended up with some burned potatoes and some undercooked ones - make sure you have an even layer and maybe stir them more frequently than directed in the recipe. I agree with blintz's suggestion to double the Aleppo pepper (but I thought the lemon quantity was fine).

  • blintz on January 06, 2019

    Perfect weeknight one pan meal for fresh haddock fillets. Next time I'll double the lemon because it's so good to crunch on those crispy disks between the potatoes. Also double the Aleppo pepper.

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