Baked Haddock with Roasted Potatoes

Ingredients

• 1½ lb haddock fillets
• 1½ lb Yukon Gold potatoes
• 3 tbsp olive oil
• 1 lemon
• 1 tsp garlic powder
• ½ tsp dried dill (optional)
• 2 tbsp fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Wash and cut potatoes into 1-inch cubes.
2. Toss potatoes with 2 tablespoons olive oil, garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper on a large baking sheet. Spread in a single layer.
3. Roast potatoes for 20 minutes, then flip them. While potatoes roast, pat haddock fillets dry.
4. Season haddock with remaining 0.5 tsp salt, 0.25 tsp black pepper, and dried dill (if using). Drizzle with 1 tablespoon olive oil.
5. After potatoes have roasted for 20 minutes, push them to one side of the baking sheet. Place the seasoned haddock fillets on the empty side.
6. Return the baking sheet to the oven and bake for another 12-15 minutes, or until the fish is opaque and flakes easily with a fork and potatoes are tender and golden brown.
7. Squeeze fresh lemon juice over the haddock and potatoes. Garnish with fresh parsley if desired before serving.