NME Baked Haddock with Fresh Dill Pesto

4 Servings 20 Minutes


4 Haddock Fillet

1 tbsp Avocado Oil

1/8 tsp Black Pepper

1/4 tsp Sea Salt (divided)

1 1/2 cup Fresh Dill (tough stems


2 1/2 tbsp Lemon Juice

2 tbsp Hemp Seeds

1 Garlic (clove, minced)

1/3 cup Extra Virgin Olive Oil


  1. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

  2. Arrange the haddock fillets on the baking sheet and season with the avocado oil, black pepper and half of the sea salt. Bake for 10 to 12 minutes or until the haddock fillets are cooked through and flake easily with a fork.

  3. Meanwhile, to the bowl of a food processor add dill, lemon juice, hemp seeds, garlic and remaining salt. Pulse to combine. With the food processor running on high slowly stream in the olive oil. Continue to blend until the pesto is emulsified. Season with additional salt or lemon juice if needed.

  4. Divide the baked haddock between plates and top generously with the dill pesto. Enjoy!

Nutrition per serving

Calories 356

Fat 24g

Carbs 2g

Protein 33g

Fiber 0g

Sugar 0g


Leftovers - Refrigerate in an airtight container for up to two days.

No Hemp Seeds - Use chopped almonds or pine nuts instead.

No Avocado Oil - Use extra virgin olive oil instead

Additional Toppings - Serve with lemon wedges.

Make it Meal - Serve on top of a salad, beside wilted greens or roasted vegetables.

Haddock Fillet - Each haddock fillet is equal to 150 grams or 5.3 ounces.


NMELifestyle LLC.

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