Baked haddock can be an easy, weeknight meal but maybe not as exciting as if you deep fried it. Sometimes, it just takes a few good supporting actors to make that plain, white filet shine. These easy side dishes can help perk up that flaky, white filet and make it worthy of playing the starring role on your plate.
A Brief Intro to Haddock
Haddock is a versatile fish from the Atlantic Ocean akin to cod. It can be deep fried, grilled, pan fried, braised, and steamed for wonderful effect. Wild caught haddock is a sustainable seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Because of its East Coast origins, I would serve New England inspired side dishes with it. Because it’s baked rather than deep fried or grilled, I would serve it with side dishes that provide textural and flavor contrast such as something crispy, chewy, soupy, or creamy. Because it’s probably white or brown in color, consider bright colors to liven up the plate.
Start with these 14 ideas to sit alongside that piece of flaky, tender haddock.
Honey Garlic Brussel Sprouts
Once you eat one of these, it is hard to stop. The little bit of honey sweetness makes these surprisingly addictive. The recipe comes together easily in the oven or air fryer. Just make sure you keep in mind the one key tip for cooking brussel sprouts at home.
Butternut Squash Apple Soup
Did you know this is Ina Garten’s favorite soup recipe? Instead of a plain butternut squash that’s pureed, this recipe adds fresh apples and some curry spice. Make a big batch and freeze the leftover for later.
Kale and Baby Spinach Salad
This fresh fall take on a kale salad comes from Chef Bobby Flay. Fresh apple cider is reduced to make a sweet and sour vinaigrette. Wild rice grains add texture along with crunchy pomegranate seeds and soft baby spinach leaves.
Grandma Figa’s Potato Latkes
Something crispy next to a filet of baked haddock would never be a bad idea. You could serve it with crispy french fries or crispy, roasted potatoes, or you could try it with these potato latkes.
Grandma Figa served these for Hanukkah. Her latkes have ‘a fluffy, soft interior, more like a pancake,’ whereas other latkes can be thin and crisp. These latkes are made with grated russet potatoes, onion, eggs, and some matzo meal to hold them together. Top with applesauce and sour cream. (A recipe is also included to make your own homemade applesauce.)
Boston Brown Bread (no yeast needed)
A slice of fresh baked bread can truly make any main dish more enjoyable, including haddock. Boston brown bread is a quick bread that can be thrown together similar to Irish soda bread.
Originating back into colonial times, Boston brown bread is a classic New England side dish traditionally made in can. Why? For those who didn’t have ovens (back in the olden days), a can can be steamed on the stovetop or cooked over an open fire making this bread available and affordable to everyone.
What also makes this bread super easy to make is that there is no yeast. Leavened with just baking soda, this bread has simple ingredients you already have such as all purpose flour, raisins, cinnamon, butter, sugar, eggs, and vanilla extract.
Sweet Potato Casserole
If you want to avoid cream, since your fish already has cream in it, try this sweet potato casserole. Cooked sweet potatoes are mashed with eggs, maple syrup, and vanilla extract. A crunchy pecan streusel is layered on top for an easy, make ahead casserole.
Brown Sugar Baked Beans
I really like pairing white fish with a side of beans. Since haddock is so tender and flaky, a side of substantial beans is a nice textural contrast.
A classic New England bean dish are baked beans, especially with bacon. This easy recipe is seasoned with brown sugar, mustard powder, ketchup, onion powder, and black pepper.
Nova Scotia Seafood Chowder
There is New England clam chowder, and then there’s Nova Scotia Seafood Chowder. Nova Scotia is a Canadian province located on the East Coast, to the northeast of Maine. You might know Nova Scotia for the famed Prince Edward Island, the famed home of black mussels and Anne of Green Gables.
Nova Scotia seafood chowder is similar to New England clam chowder, with a thick base of cream and potatoes. However, this version uses a variety of seafood including lobster, scallops, and haddock in addition to bacon.
Sweet Potato and Granny Smith Apple
If you’re looking for something you can easily throw in the oven on a sheet pan while the haddock bakes, this combination of sweet potatoes and Granny Smith apples is enticing. The sweet potatoes provide sweetness while the apples provide tartness. Sweetened with maple syrup and a dusting of cinnamon, it’s like crustless pie next to your fish.
New England Clam Chowder
I can’t think of a more classic pairing for haddock than a cup of classic clam chowder. This one starts by sauteeing smoky bacon with butter, onion, and dried thyme. Canned clams are added along with potatoes and half and half. Then the whole thing is thickened with cornstarch. No super special ingredients are required.
Oyster Stew
Did you know that oyster stew is a traditionally served on the East Coast on Christmas Eve? The recipe first came to New England by Irish immigrants who adapted their traditional ling fish stew to the plentiful oysters available on the East Coast.
In this recipe, freshly shucked oysters are mixed into a creamy soup base made of leeks, butter, cream, and sherry. Make a big batch and freeze for later.
New England Vegan Clam Chowder
If heavy cream and bacon aren’t your thing, might I suggest this vegan version of the famed New England soup. Hearts of palm substitute for the “fish”. Coconut milk is substituted for heavy cream. Potatoes, celery, and corn fill out the bowl. Oh and this recipe is also gluten free.
Oven Cooked Peas
We must not forget about the humble green pea. So simple, so green, and the best kind of mushiness. These little green nubs will look so beautiful next to a filet of haddock. Better yet, these are taken straight from the freezer. No thawing needed! And you must always have a bag of frozen peas in the oven.
This recipe works especially well if you have a big crown to feed, but you can cut it down to size. Frozen peas are simply mixed with butter, salt, garlic powder, and black pepper. Bake at 400 degrees covered in foil until cooked through.
Grandma Peggy’s Butternut Squash
Grandma Peggy made this butternut squash mash for every Thanksgiving, Christmas, and Easter. If it’s good enough for a holiday, it’s sure good enough to serve with haddock. Grandma Peggy ‘never added spices, milk, or brown sugar’, and neither should you. Just cook peeld squash cubes, mash with a little butter, and add a teeny bit of white sugar if needed.
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