Wild Haddock Crusted Fish and Broccoli

Whether it’s busy days or lazy weekends, sheet pan dinners can be quick, easy and delicious!  A simple wild haddock crusted fish and broccoli sheet pan dinner that comes together quickly, served with a side salad for an extra boost of veggies.


Wild Haddock Crusted Fish and Broccoli

Course: Main Course
Author: Healthy Comforts


  • 8 Haddock fillets
  • 1/2 cup Almond flour
  • 1-2 Bunches of broccoli
  • 1/2 cup Arrowroot flour
  • 2 tbsp  Fresh parsley or 1 tbsp dried
  • 2 Garlic cloves finely chopped or 1 tsp ground
  • 1 tbsp Nutritional yeast (optional)
  • 1/4 cup olive oil
  • Salt/black pepper to taste
  • Olive oil to drizzle over fish


  • Preheat oven to 400F
  • Bar-boil or steam broccoli for 5 minutes. Drain and set aside.
  • In a bowl add the almond flour, arrowroot flour, garlic, parsley, nutritional yeast and olive oil.
  • Mix together until it becomes a paste.
  • Arrange the fish on a sheet pan, drizzle with olive oil and season with salt and pepper on both sides.
  •  Spoon the almond/arrowroot mixture over each piece of fish.
  • Nestle the broccoli between the fish and season with salt and pepper.
  • Bake for 15 minutes or until cooked, then turn oven to broil for 5 minutes.


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