Recipe Ingredient

Herbed Lemon & Garlic Haddock

• 1 tbsp. Arrowroot Starch
• 1/2 tsp. Paprika
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• 1/4 tsp. Dried Thyme
• 1/4 tsp. Sea Salt & Black Pepper, to taste
• 4 Skinless Haddock Fillets, about 1-inch thick; 6 ounces each
• 4 tbsp. Coconut Oil, divided
• 2 Garlic Cloves, minced
• 1/2 Lemons, juiced
• 2 tbsp. Fresh Parsley, chopped
• 2 tbsp. Fresh Oregano, chopped

• In a small mixing bowl, whisk together the arrowroot starch through salt and pepper.
• Pat dry the haddock filets, and sprinkle the arrowroot mixture over the filets, on both sides. Set aside.
• Add 1 tablespoon coconut oil to a skillet over medium-high heat.
• Add the haddock and sear until golden brown and cooked through on each side, and flakes with a fork, about 3-4 minutes per side. Transfer to a plate and set aside.
• Reduce heat to medium-low. Melt remaining 3 tablespoons of coconut oil in the same skillet.
• Add garlic and sauté for about 30 seconds.
• Remove from heat; stir in bone broth and lemon juice.
• Pour sauce over haddock filets. Top with parsley and oregano, and serve warm.