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Baked and Breaded Haddock with Broccoli


When my family asks, “What’s for dinner,” and I respond fish!...there is usually less than an enthusiastic response. Tonight, my son got to choose how the fish would be cooked, and he chose the “fish sticks” version.

I used haddock (because that’s what I had in the freezer), but you can use any fish you like. Halibut, trout, and mackerel are also good anti-inflammatory fish choices that will work with this recipe. First, since my fish was frozen, I ran cool water over the fish to thaw it before breading. While the fish was thawing, I used this time to get the breading mixture together. Using a gallon zipper baggie, I mixed ground cashews, hemp seeds, pink sea salt, pepper, turmeric, ginger, garlic powder, and onion powder. Then, I placed the fish (patted dry with paper towels) into the bag and shook until it was coated. The fish baked at 425 degrees for about 20 minutes.

While our fish baked, I put some organic extra virgin olive oil (EVOO) into a pan and heated it with some herbs (I used basil and oregano this time), melted in some organic, grass-fed butter and put the broccoli into the pan. And, that was dinner in about 30 minutes!

If you would like to skip the breading, you may want to give this recipe a try:


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