Cooking With Chad: Paleo Lemon Dill Baked Haddock

Last night was a night without Erin, as she had an event come up at work. So I decided that this would be a good time to try out some new fish recipes. Since Cody would be home, I started fairly basic. Last night's menu was Lemon Dill Haddock and Honey Baked Carrots.

Both of these recipes are pretty darn basic. Since they both bake at the same temperature (350 degrees F), with only a 10 min difference in time, they can go in the oven at the same time.

Lemon Dill Baked Haddock

Ingredients (serves 2)
3/4 lb. fresh haddock
1 med. sized lemon
Dill to taste
Pepper to taste (optional)

Rinse the haddock in cold water, then place on a greased baking sheet (I did foil and coconut oil spray). Sprinkle dill all over your lovely slab of protein, but don't overdo it. Cut your lemon into thin slices and place right on top of the fish. Bake it in a preheated oven for 30 minutes, or until it flakes easily with a fork.

Honey Baked Carrots

Ingredients
4 carrots, washed and peeled (I just used a goodly handful of baby carrots)
Olive oil
Honey
Pepper to taste

Wash and peel your carrots, if you're using the big variety, and cut into pieces. Put carrots in a bowl, and put in enough olive oil to coat the carrots, then do the same with the honey. Put some pepper on it, if you would like, and give it a god final toss around. Put on a baking sheet and bake for 40 minutes to an hour, getting to the tenderness that you desire.



These recipes were incredibly simple to make, taking only a few minutes of prep time each. The fish came out white and flakey, and not at all dried out, at 30 minutes. Since I only laid the lemons on the fish, there was only a slight taste of lemon, which went well with the dill. If you do not use the dill, however, I recommend maybe squeezing juice on it as well, before and/or after, to get the best effect. The carrots came out still fairly crispy (I hate soggy carrots), and they were sweet like candy. They remind me of holiday get-togethers, where glazed carrots were often a feature. I am very happy with how this came out. Who said diets had to be flavorless food?