Simple, weeknight-ready recipes are the backbone of every home cook’s repertoire. But to make a minimal recipe have maximal impact, you’ve got to use the best, most flavorful ingredients you can find. For fish, that means seeking out ultra-fresh fillets that are still just as pristine as when they were caught. In our latest recipe, turning to wild Icelandic haddock from our partners at IceMar was a natural choice.
IceMar was founded by three brothers, Sturla, Teitur, and Gunnar Örlygsson, who were inspired by their father, a fisherman himself. Their practices are built on respect for the plentiful Icelandic waters and a passion for providing only the freshest fish to their customers.
Each morning, their boats go out to sea, manned by just two fishermen per vessel. They return in the evening with hundreds of pounds of wild cod to be flown into New York the very next day—add to that the fact that the plant where the fish is cut, iced, and packed is located a mere 15 minutes from the airport. This smart operation enables us to offer our customers fresh, sustainable cod while also ensuring the preservation of Iceland’s resources for generations to come.
IceMar’s haddock is a mild, sweet-tasting, and lean fish that lends itself to a variety of flavors and seasonings. But in this recipe, we keep things classic, sticking to fresh herbs, a bit of salt and pepper, and a breadcrumb and cheese topping. Best of all, you can cook everything on a sheet pan, so there’s minimal cleanup afterwards. Give it a try and you’ll see just how easy cooking fish can be!
Sheet-Pan Haddock With Cherry Tomatoes Recipe
What You’ll Need:
Two 12 oz. containers cherry tomatoes
8 tablespoons olive oil, divided
6 sprigs thyme
Salt and pepper
4 haddock fillets, or other white fish
1/2 cup grated Parmesan
1/2 cup panko breadcrumbs
What To Do:
Preheat oven to 450 degrees F.
Toss cherry tomatoes, 4 tablespoons olive oil, thyme, salt and pepper in a bowl. Spread out on a foil-lined sheet pan.
In the same bowl, coat haddock fillets with 2 tablespoons olive oil, salt and pepper; place on the sheet pan with the tomatoes.
Combine grated Parmesan, panko, and 2 tbsp olive oil in the same bowl, then sprinkle evenly over tops of fish on pan (any extra can go on the tomatoes).
Transfer sheet to oven and roast 12 mins, or until fish is cooked through and tomatoes are wilted and juicy. If crumbs are still pale, place under broiler to toast. Serve immediately.