Mediterranean Baked Haddock with Roasted Sweet Potato & Broccolini

Ingredients

• 2 fillets haddock fillets
• 2 medium sweet potato
• 3 tbsp extra virgin olive oil
• 1 lemon
• 1 sprig fresh rosemary
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp sea salt
• 0.5 tsp coarsely ground pepper
• 1 bunch broccolini
• 1 cup grape tomatoes
• 1 tbsp parsley flakes
• 0.5 tsp lemon rind
• 2 tbsp water
• 2 leaves bay leaves

Instructions

1. 1Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potato, broccolini, and grape tomatoes with 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, 1/4 tsp coarsely ground pepper, dried basil, oregano, and thyme. Roast for 15 minutes.
2. 2While vegetables roast, pat haddock fillets dry. Drizzle with 1 tbsp extra virgin olive oil, lemon juice from half a lemon, paprika, 1/2 tsp sea salt, and 1/4 tsp coarsely ground pepper.
3. 3Add haddock fillets to the baking sheet with the roasted vegetables. Arrange lemon slices and bay leaves around the fish. Pour 2 tbsp water onto the baking sheet.
4. 4Bake for another 12-15 minutes, or until the fish is opaque and flakes easily.
5. 5Garnish with chopped fresh rosemary, parsley flakes, and grated lemon rind before serving.