Turmeric Skillet Haddock with Rainbow Carrots

This warmly spiced skillet haddock has an anti-inflammatory boost of turmeric! Paired with roasted rainbow carrots for a nutritious and wholesome meal. 

 

Prep Time: 10 minutes 

Cook Time: 40 minutes 

Yield: 2 servings  

 

Ingredients

2 haddock fillets, thawed 

½ pound rainbow carrots, sliced 

2 tbsp. extra virgin olive oil 

½ tsp paprika 

½ tsp turmeric 

½ tsp ginger 

½ tsp dried parsley 

salt & pepper to taste  

How to Make It

1. Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper.  
2. Place the sliced carrots in a bowl. Toss with 1 tablespoon of extra virgin olive oil, salt and pepper. 
3. Spread the carrots into an even layer on the baking sheet. 
4. Bake at 400 F 35-40 minutes until roasted. 
5. Prepare the haddock while the carrots roast by drying thoroughly with paper towels. 
6. In a small bowl, combine the paprika, turmeric, ginger, dried parsley and pepper.  
7. Rub the mixture into the haddock filets using your hands. 
8. Preheat a skillet to medium-low heat with the remaining extra virgin olive oil. 
9. Place haddock in the skillet skin side down. Cook 5-6 minutes then flip and cook another 5-7 minutes until flaky and tender. 
10. Serve with roasted carrots and garnish with fresh parsley.