Foodie Friday: Baked Cajun Haddock & Veggies with Sizzlefish

One thing I love about going out to eat is getting seafood. I rarely cook it at home because Nathan doesn’t eat it so it’s a big treat for me. That said, sometimes I just crave a nice piece of fish at home. That’s where Sizzlefish comes in. A few weeks ago, I was sent a beautiful shipment from Sizzlefish that will surely satisfy all of my seafood dreams!


Aside from being downright delicious, fish has so many important health benefitsone of the biggest being the Omega-3s that it provides. Straight from the Sizzlefish website:

Think of Omega-3 fats as Nature’s best performance enhancers. They give cardio-pulmonary and anti-inflammatory benefits to athletes, while actually improving long-term health. They can help you manage weight.

In addition, Omega-3s can provide great benefits to athletes such as muscle recovery and joint health. But enough about the health benefits, let’s get to the cooking!

Baked Cajun Haddock & Veggies

Serves 2
Adapted from Half Baked Harvest

Baked Cajun Haddock & Veggies | Barr & Table

– 2 Sizzlefish Haddock filets
– 1 tbsp cajun seasoning
– 1/4 tbsp raw sugar [sub brown sugar]
– 1/2 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp cayenne
– 1/4 tsp dried thyme
– 1 lb brussels sprouts; halved
– 1 tbsp lite soy sauce [sub tamari for gluten-free]
– 1 red bell peppers; chopped
– 1/2 onion; chopped
– 2 cloves garlic; minced
– 1 14 oz. can fire-roasted diced tomatoes

Preheat your oven to 425°F. In a small bowl, mix seasonings from cajun through thyme. Place the brussels sprouts on a baking sheet with a drizzle of EVOO and a sprinkling of the seasoning mix and put the baking sheet on the bottom rack of the oven.

In the meantime, heat a large skillet on medium high heat and add 1 tbsp EVOO. Add the pepper and onion to the skillet and saute 5-10 minutes, or until the onions are soft. While that is cooking, coat the haddock filets in the spice mix and place the filets on another lined baking sheet. Place the fish in the oven.

When the veggies are soft, stir in the garlic, and add 1 tbsp soy sauce. Add the diced tomatoes and simmer until almost all the liquid has evaporated. Remove the brussels sprouts from the oven [try not to eat all of them straight from the sheet pan..] and toss them with the rest of the veggies. At this point, the haddock should be fully cooked through; it only takes about 10 minutes! Spoon a scoop of veggies on a plate, place the fish on top, and spoon a little more of the veggies on top.

Serving Suggestions

I served my portion over spiralized beet noodles and Nathan’s [with chicken] over brown rice. It would also be good over pasta, other veggie noodles, or just on its own. Additionally, you could swap out the haddock for another white, flaky fish like Atlantic Cod, Sablefish, Rainbow Trout, or even shrimp!

Sprint 2 the Table

Food for Thought

Have you tried Sizzlefish yet?

Link Love #68

It’s strange to me to think that last week was 2014. Even more strange that it’s 2015.. I’m still trying to figure out where the year went! Anywho, I went into yesterday being super pumped that I was going to get up for my 6:30 a.m. shift at the store, work 8 hours, and then hit the gym to get in my 30 minutes. I have to tell you, by the time the end of my shift rolled around and I still had more to do, I decided the gym wasn’t happening. That said, there was a lot of lifting boxes and fast-paced moving at work, so I’m going to count that!

I also made a one-pot paprika chicken for dinner that came out really well! It didn’t look as pretty as the pictures from the recipe and it wasn’t anything that was out-of-this-world crazy or fancy, but it was just darn tasty. I did change it up a little by roasting some potatoes on the side instead of adding them into the pot.. crispy is always better, am I right? Welp, onto Tuesday.. 🙂


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7 Foods That Will Work Wonders On Your Digestion – MindBodyGreen
Why I Retired from Being the Fit Girl – Mind Body Musings
Resolutions: Why They Suck & The 5 Rules That Everyone Needs To Know To Make Then Not Suck – Lifting Revolution
Why You Should Eat Omega-3 FatsMarisa Moore via fannetastic food
4 Things To Know Before You Lose Weight – An Avocado a Day


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New Year’s At Home Core Workout – Bendiful Blog

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6 Upper Body Exercises for RunnersFine Fit Day via Love, Life, Surf
5 Exercise Alternatives to the Bench Press – Your Trainer Paige
Deck of Cards Ab Workout – Pumps & Iron
One song workout: Holiday Fit Frenzy – Fitnessista


Paleo Double Chocolate Dunked Cookies Peachy Palate

Paleo Double Chocolate Dunked Cookies – Peachy Palate

Paleo Double Chocolate Dunked Cookies – Peachy Palate
Apple Spiced Mimosas – The Healthy Maven
One-Pan Baked Champagne Cream Sauce Fettuccine with Truffle Oil – Half Baked Harvest
Salt-Roasted Beets and Carrots – Heartbeet Kitchen
Lucky Black-Eyed Peas Chocolate Chip Blondies – Diary of an Ex Sloth
Spicy Sweet Potato Carbonara – Running to the Kitchen

Food for Thought

What’s one of your favorite posts from the past week?