This fish recipe tastes as good as it looks and is simple to make. It’s also a perfect recipe for those following a special diet like gluten-free or low FODMAP.
I chose to use wild haddock when I made this recipe today, but you can use other firm, white fish, too. The Monterey Bay Aquarium Seafood Watch is a great resource to find healthy seafood choices.
Plantain chips make the perfect breading for this fish. I crush them in my Ninja blender, but you can use any type of blender or food processor to get them really fine. Another option is to put the chips in a sealed ziplock bag and crush them with a rolling-pin. There’s no need to season the crushed plantain crumbs because they already have enough flavor on their own.
If you are trying to make meal planning easier, this recipe is perfect. You can buy frozen fish ahead of time along with a bag of plantain chips. It’s great to have the ingredients on hand when you need a quick, easy meal. Fish thaws out quickly in a large bowl of cold water or in a strainer under running cold water.
Take a moment right now to print out this recipe and don’t forget to pick up the ingredients on your next trip to the grocery store. I like to keep a few recipes in the kitchen that I would like to try over the next week. This helps when I am having trouble thinking of dinner ideas.
Plantain Crusted Fish
Ingredients
- 4 wild haddock fillets
- 1 cup crushed plantain chips
- 2 tablespoons butter
Instructions
- Preheat oven to 500 degrees. Thaw fish if still frozen under cold running water. Crush plantain chips in a blender or food processor until fine. Melt butter in a medium size bowl. Dip one side of each haddock fillet in the melted butter and then in the crushed plantain chips. Place on a lightly greased rimmed baking sheet in a single layer. Bake for about 13 minutes or until fish easily flakes with a fork.