Haddock Lasagna 

Haddock Lasagna


Calories:596 kcal
Preparation:20 min
Ready in:65 min
1 serving contains (Percentage of daily recommendation)
Calories596 kcal(30%)
Protein49 g(98%)
Fat26 g(33%)
Carbohydrates44 g(17%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe author: EAT SMARTER


For servings

9 sheetsdried Lasagne
4 tablespoonsgood-quality olive oil divided
1small Red onions peeled and chopped
1 clovegarlic peeled and minced
1 ¾ cupscanned Diced tomatoes
½ cupschopped Sun-dried tomatoes
½ cupsTomato sauce
¼ cupsCaper rinsed and drained
24 ouncesfresh Haddock skin removed
1 tablespoonlemon juice
coarse salt to taste
freshly ground Black pepper to taste
25ripe Cherry tomatoes rinsed and halved
¼ cupsfresh, finely chopped Dill
1 cupgrated Cheddar cheese
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Kitchen Utensils

1 Teaspoon, 1 Bowl, 1 Cutting board, 1 Small knife, 1 Box grater, 1 Pot, 1 Tablespoon, 1 Plate, 1 Hand mixer, 1 Brush, 1 Baking sheet, 1 Parchment paper, 1 Kitchen towel


1 Soak the lasagna in cold water for about 15 minutes. Drain well.
2 Meanwhile, heat 1 tablespoon of olive oil in a large skillet, set over medium heat. Gently saute the onions and garlic until softened, but not browned, about 5 minutes.
3 Add the canned tomatoes, sun-dried tomatoes, tomato sauce and capers; simmer for about 18 to 20 minutes, or until the liquid is reduced.
4 Preheat oven to 350ºF. Grease an oven-proof baking dish.
5 Sprinkle the fish with lemon juice and season to taste with salt and pepper. Cut the fish into 2-inch strips. Heat the remaining oil in a large skillet and fry the fish for 2 minutes on each side. Remove fish from the skillet and set aside.
6 Remove the tomato mixture from the heat source and stir in the cherry tomatoes and dill. Season to taste with salt and pepper.
7 Arrange alternate layers of well drained lasagna, tomato mixture and fish in the prepared baking dish, finishing with a layer of tomato sauce. Sprinkle grated cheese over the top and bake for 20 minutes, or until the fish is cooked through and the top is golden brown. Serve.


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