I apologize if this looks familiar. It might appear that I’m really lame and needed one more recipe for my Passover Prep Series, and just pulled something already existing in my blog which happened to fit the theme. Which wouldn’t be too hard anyway. But I can guarantee that’s not the case. I hope you know I work a little harder for you!
This is just a little twist on a recipe I made before from that fabulous Kalyn’s Kitchen. I already changed it up once by using haddock instead of the halibut she suggested (solely based on what was on sale at the supermarket that week.) I was thrilled with this recipe for many reasons – it’s easy, delicious, and I almost always have the ingredients on hand. Simply put, you just mix some sour cream with dill, garlic, scallions, and grated parmesan or pecorino cheese, shmear it on the fish (or spread it, if the voices in your head never speak in Yiddish) and pop it in the oven for a quick bake.
Katie over at Health for the Whole Self asked a good question – could yogurt be substituted for the sour cream? To be honest, I wasn’t sure, not having a whole lot of experience baking with yogurt. Fortunately, Katie took the plunge and confirmed that yes indeed, this works. Good to know, since it’s quite likely that if I don’t have sour cream around, I do have yogurt.
So one Sunday as I was pondering the weekly meal plan, I found my refrigerator void of sour cream and pecorino romano, but with an open tub of nonfat plain Greek yogurt and a partial chunk of of feta cheese to use up. I immediately thought of Katie’s substitution with this dish and decided to switch things up once more by using feta instead of pecorino.Thinking about the yogurt and feta combined with the dill already had my mouth watering.
So how did it turn out? The hubby and I loved this just as much – if not a little more – than the first version. The flavors were wonderful and a perfect compliment to the tender, flaky fish. We enjoyed this with cauliflower braised in a Greek-style tomato sauce, and I think the sweet tomato flavor worked really well here so I would also suggest serving this with roasted asparagus and grape tomatoes, or zucchini sauteed with tomato sauce. Finally, since there’s no chametz involved, it’s another no-brainer, perfect dinner to enjoy during Passover, just for yourself or for simple mid-week entertaining.
Baked Haddock with Feta-Yogurt Sauce
12oz haddock or other mild white fish
2oz nonfat plain Greek yogurt
1 clove minced garlic
1/4 tsp dill weed (dried dill)
1/2 oz crumbled feta cheese
2-3 large scallions, thinly sliced
Preheat oven to 375F.
Let the fish come to room temperature, and season with salt and pepper. Place the fish in a baking dish coated with nonstick cooking spray (or on a baking sheet with aluminum foil for easier cleanup.) Season the fish with freshly ground salt & pepper.
Reserve 1 heaping tbsp of the green onions for garnish, and finely chop the remainder and combine with the yogurt, garlic, dill weed, and feta. Using a rubber spatula, spread an even layer of the yogurt mixture over each piece of fish.
Bake for about 15-18 minutes (if you have a thicker cut of fish, it will take a little longer) or until firm and opaque in the center. Sprinkle with remaining scallions before serving.