High Liner® Haddock with Spinach and White Bean Ragout
High Liner® Haddock with Spinach and White Bean Ragout is a wholesome and satisfying family meal perfect for busy weeknights. Tender pan-seared haddock with the delicious flavour of roasted garlic and herbs is combined with baby spinach and white beans in a mouthwatering broth with a hint of lemon zest. It’s simple to make and offers a symphony of flavours in every bite.
Servings 4
Calories 110kcal
Ingredients
- 1 package High Liner® Pan-Sear Roasted Garlic and Herb Haddock
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion chopped
- 2 cloves garlic minced
- 1 can white kidney beans 540ml can, drained and rinsed
- 1 cup chicken broth
- 4 cups baby spinach
- 1 lemon zested
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh parsley for garnish, optional
Instructions
- Cook High Liner® Pan-Sear Roasted Garlic and Herb Haddock on the stovetop according to package directions. It takes 22 minutes.
- While the haddock is cooking, prepare the ragout by adding the extra virgin olive oil to a large skillet over medium heat.
- Once the oil is heated, add the onions and saute for 5 minutes, stirring occasionally.
- Add the garlic and cook another 2 minutes, stirring occasionally.
- Add the white beans and chicken broth to the skillet. Stir together. Heat for 5 minutes, stirring occasionally.
- Add the baby spinach, lemon zest, salt, and pepper and stir to combine. Heat for 3 minutes, stirring occasionally until the spinach is wilted and the mixture is heated.
- To serve, place the cooked haddock on top of the ragout and garnish with fresh parsley, if desired.
Nutrition
Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 541mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2907IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 1mg
