Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus

Dinner Tonight: Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus

Got to love this weather in Southwest Ohio! 60'S  a couple of days ago, snow flurries late yesterday and overnight, 60's tomorrow, and then the next few mornings in the mid to low 20's! We have it all here in the Buckeye State! Anyway went to Walmart around 7:15 this morning. Good thing I went early too, they had 2 working mobility shopping carts. Love the Walmart prices but they are a disgrace to the needs of those that are handicapped or disabled! Mom needed a few items and I picked up some Jennie - O Turkey Sweet Italian Sausages. As I got home FedEx was dropping off a Breakfast Package from Jennie - O Turkey for me, as a member of their "Switch" Club. Thank you for that Jennie -O! For dinner tonight it's a Seasoned Haddock w/ Smashed Red Potatoes and Roasted Asparagus.




I had a fillet of the Haddock in the freezer that I let thaw overnight in the fridge. To prepare it  I cut the fillet into smaller pieces. Then rinsed the fillets in cold water and patted dry with a paper towel. I then seasoned it with just a bit of Sea Salt and put the pieces in a Hefty Zip Plastic Bag where I then added Zatarain’s Lemon Pepper Breading Mix. Shook until all the pieces were well coated. Shook off the excess and pan fried them in Extra Virgin Olive Oil, frying them about 3 minutes per side until golden brown. Haddock and Zatarain’s Lemon Pepper Mix, the perfect combo. Just love Fish!

For one side I prepared some Smashed Red Potatoes. To prepare, I took 3 small to medium size Red Potatoes and boiled them until they were fork tender. When they were done I placed them on a cookie sheet and, using a drinking glass, I smashed them just enough that they opened up a bit. I then seasoned them with McCormick Grinder Sea Salt and Black Peppercorn, I Can’t Believe It’s Not Butter, Parsley, and Rosemary. Then baked them, in a preheated oven at 425 degrees, for about 10 minutes. Piping hot and delicious!





To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes at 400 degrees, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Parm Cheese before serving.






Roasted Asparagus

INGREDIENTS
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
Sea Salt
Freshly grated Black Pepper
Lemon Juice
Shredded Parmesan Cheese

Directions

1 Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.
2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.
3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.
Yield: Serves 4.